Effect of NaCl Concentration on the Emulsifying Properties of Myofibrilla Protein in the Soybean Oil and Fish Oil Emulsion
Jo, Yeon-Ji, Kwon, Yun-Joong, Min, Sang-Gi, Choi, Mi-JungVolume:
35
Language:
english
Journal:
Korean Journal for Food Science of Animal Resources
DOI:
10.5851/kosfa.2015.35.3.315
Date:
June, 2015
File:
PDF, 1.86 MB
english, 2015