Modification and characterisation of porcine plasma protein...

International Journal of Food Science & Technology 2017 / 04 Vol. 52; Iss. 4

Modification and characterisation of porcine plasma protein with natural agents as potential cross-linkers

Samsalee, Namfon, Sothornvit, Rungsinee
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Volume:
52
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13360
Date:
April, 2017
File:
PDF, 322 KB
english, 2017
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