Effect of lipid types on protein membrane formation in emulsified meat

ZHOU Fen, ZHENG Jin-yue, SUN Di, et al.

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (10) : 96-102.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (10) : 96-102. DOI: 10.13995/j.cnki.11-1802/ts.016376

Effect of lipid types on protein membrane formation in emulsified meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(10): 96-102 https://doi.org/10.13995/j.cnki.11-1802/ts.016376

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