Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan.

Name: Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan.
Author: Lee, Chang Hoon

Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan. — المؤلف: Lee, Chang Hoon — Asian-Australasian journal of animal sciences Jan 2019

المؤلف: Lee, Chang Hoon
النشر: Asian-Australasian journal of animal sciences Jan 2019
الوصف: 144-151 p.