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Physicochemical and Gelation Properties of Pre- and Postrigor Chicken Salt-soluble Proteins

✍ Scribed by Y.L. XIONG; C.J. BREKKE

Book ID: 108816456
Publisher: Institute of Food Technologists
Year: 1990
Tongue: English
Weight: 760 KB
Volume: 55
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1990.tb03564.x

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