Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast

Published 2019 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 97, Issue -, Pages 105199
Publisher
Elsevier BV
Online
2019-07-04
DOI
10.1016/j.foodhyd.2019.105199

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.