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Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels

✍ Scribed by Mangang Wu; Youling L. Xiong; Jie Chen; Xueyan Tang; Guanghong Zhou


Book ID
111405906
Publisher
Institute of Food Technologists
Year
2009
Tongue
English
Weight
570 KB
Volume
74
Category
Article
ISSN
0022-1147

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