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Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species
EUNICE LI-Chan, S. Nakai, D. F. WoodVolume:
50
Year:
1985
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1985.tb13006.x
File:
PDF, 903 KB
english, 1985