Emulsion and gelling properties of pork myofibrillar protein emulsified gels as affected by different salt levels and pH values
H. S. Jang and K. B. Chin
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Emulsion and gelling properties of pork myofibrillar protein emulsified gels as affected by different salt levels and pH values
H. S. Jang and K. B. Chin