Effect of crude salt soluble myofibrillar proteins from duck and goose gizzards on the quality of chicken meat balls
Ju, Y.Y., D.C. Liu, Y.S. Li, H J. Chung, C.C. Lai, and Y C. Lin
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of crude salt soluble myofibrillar proteins from duck and goose gizzards on the quality of chicken meat balls
Ju, Y.Y., D.C. Liu, Y.S. Li, H J. Chung, C.C. Lai, and Y C. Lin