Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods
Top Cited Papers
Open Access
- 13 December 2010
- journal article
- Published by Wiley in Comprehensive Reviews in Food Science and Food Safety
- Vol. 10 (1), 33-51
- https://doi.org/10.1111/j.1541-4337.2010.00137.x
Abstract
No abstract availableThis publication has 221 references indexed in Scilit:
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