Color and Gel-forming Properties of Horse Mackerel (Trachurus japonicus) as Related to Washing Conditions
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb15021.x/fullpdf
Reference41 articles.
1. Functionality of muscle proteins in gelation mechanisms of structured meat products
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