Improvement of the emulsifying properties of porcine sarcoplasmic proteins with a low-molecular weight surfactant by the two-step emulsification method

✍ Scribed by Yuji MIYAGUCHI; Yuki HAYASHI; Kiyomi NAGAYAMA

• Book ID: 111666743
• Publisher: John Wiley and Sons
• Year: 2003
• Tongue: English
• Weight: 223 KB
• Volume: 74
• Category: Article
• ISSN: 1344-3941
• DOI: 10.1046/j.1344-3941.2003.00099.x