The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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1. Individual effects of l‐arginine and l‐lysine on the physicochemical and textural properties of pale, soft and exudative‐like emulsion sausage;International Journal of Food Science & Technology;2023-09-19
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