Changes in the heat-induced gel structure and physical properties of myofibrillar protein fermented with psychrotrophic lactic acid bacteria
T. Hayashi and S. Haga
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Changes in the heat-induced gel structure and physical properties of myofibrillar protein fermented with psychrotrophic lactic acid bacteria
T. Hayashi and S. Haga