Recovery and upgrading bovine rumen protein by extrusion: Effect of lipid content on protein disulphide cross-linking, solubility and molecular weight

Published 2009 View Full Article

Authors

Keywords

Journal

MEAT SCIENCE

Volume 84, Issue 1, Pages 39-45

Publisher

Elsevier BV

Online

2009-08-13

DOI

10.1016/j.meatsci.2009.08.010

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