The comparative research of structural and textural characteristics of six kinds of collagen‐based sauce braised meat products

Title
The comparative research of structural and textural characteristics of six kinds of collagen‐based sauce braised meat products
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-05-29
DOI
10.1111/1750-3841.15119

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