The new technology of combined meat products on the base of protein-protein interaction between myofibrillar proteins (MFP) and glycinin-T
N.G. Krokha and R.R. Hugaev
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The new technology of combined meat products on the base of protein-protein interaction between myofibrillar proteins (MFP) and glycinin-T
N.G. Krokha and R.R. Hugaev