Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan
Chang Hoon Lee, Koo Bok Chin
Asian-Australas J Anim Sci. 2019;32(1):144-151.   Published online 2018 Nov 28     DOI: https://doi.org/10.5713/ajas.18.0585
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