Protein degradation, color and textural properties of low...

International Journal of Food Properties 2019 / 01 Vol. 22; Iss. 1

Protein degradation, color and textural properties of low sodium dry cured beef

Liu, Shixin, Zhang, Yawei, Zhou, Guanghong, Bao, Yingjie, Ren, Xiaopu, Zhu, Yuxia, Peng, Zengqi
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
22
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2019.1591444
Date:
January, 2019
File:
PDF, 1.32 MB
english, 2019
Conversion to is in progress
Conversion to is failed