| 000 | 00903 a2200253 4500 | ||
|---|---|---|---|
| 005 | 20250518100508.0 | ||
| 008 | ####s 0 0 eng d | ||
| 022 | _a0022-1155 | ||
| 024 | 7 |
_a10.1007/s13197-019-04210-w _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aZhao, Di | |
| 245 | 0 | 0 |
_aInfluence of salting process on the structure and in vitro digestibility of actomyosin. _h[electronic resource] |
| 260 |
_bJournal of food science and technology _cMay 2020 |
||
| 300 |
_a1763-1773 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aHe, Jing | |
| 700 | 1 | _aZou, Xiaoyu | |
| 700 | 1 | _aNian, Yingqun | |
| 700 | 1 | _aXu, Xianglian | |
| 700 | 1 | _aZhou, Guanghong | |
| 700 | 1 | _aLi, Chunbao | |
| 773 | 0 |
_tJournal of food science and technology _gvol. 57 _gno. 5 _gp. 1763-1773 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/s13197-019-04210-w _zAvailable from publisher's website |
| 999 |
_c30894127 _d30894127 |
||