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Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates

โœ Scribed by G. Liu; Y.L. Xiong; D.A. Butterfield


Book ID
108822974
Publisher
Institute of Food Technologists
Year
2000
Tongue
English
Weight
310 KB
Volume
65
Category
Article
ISSN
0022-1147

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