Gelation of Turkey Breast and Thigh Myofibrils: Effects of pH, Salt and Temperature
- 1 July 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (4), 727-730
- https://doi.org/10.1111/j.1365-2621.1993.tb09345.x
Abstract
No abstract availableKeywords
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