High-pressure homogenization influences the functional properties of protein from oyster (Crassostrea gigas)

Author:

Liu Zhaofang,Guo Zixuan,Wu Di,Fei Xu,Ei-Seedi Hesham R.,Wang Cong

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

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5. Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure[J];Büyükcan;International Journal of Food Science and Technology,2009

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