Incorporation of thermo-reversible and thermo-irreversible curdlan gels for improving thermal gelling properties and rheological behaviors of myofibrillar protein
Qian Liu, Shuai Jiang, No
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Incorporation of thermo-reversible and thermo-irreversible curdlan gels for improving thermal gelling properties and rheological behaviors of myofibrillar protein
Qian Liu, Shuai Jiang, No