Effect of protein denaturation degree on texture and water state of cooked meat

标题
Effect of protein denaturation degree on texture and water state of cooked meat
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 117, Issue 3, Pages 361-369
出版商
Elsevier BV
发表日期
2013-03-20
DOI
10.1016/j.jfoodeng.2013.03.013

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