Heat-induced gelation properties of chicken breast muscle salt soluble proteins when mixed with β-lactoglobulin or an α-lactalbumin enriched protein fraction. [electronic resource]

By: Contributor(s): Producer: 20121002Description: 135-47 p. digitalISSN:
  • 0309-1740
Online resources: In: Meat science vol. 48
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Publication Type: Journal Article

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