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Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat
Ke Li, Jun-Ya Liu, Lei Fu, Ying-Ying Zhao, Yan-Hong Bai
Asian-Australas J Anim Sci. 2019;32(5):721-733.  Published online September 13, 2018
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Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste
Sang-Keun Jin, Gwang-woong Go, Eun-Young Jung, Hyun-Jung Lim, Han-Sul Yang, Jae-Hong Park
Asian-Australas J Anim Sci. 2014;27(1):115-122.  Published online January 1, 2014
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Animal Products
Quality Characteristics of Chicken Breast Surimi as Affected by Water Washing Time and pH Adjustment
Sang-Keun Jin, Il-Suk Kim, Yeung-Joon Choi, Gu-Boo Park, Han-Sul Yang
Asian-Australas J Anim Sci. 2008;21(3):449-455.  Published online March 4, 2008
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AJAS

Impact Factor: 1.227(Q2)
SJR: 0.64(Q1)
Print ISSN: 1011-2367
Online ISSN: 1976-5517



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