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Effect of HL-low sodium salt on the gel properties of goose meat myofibrillar protein under oxidative conditions
ZHANG Jianhua, XIA Yangyi
Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 166-172.
Effect of HL-low sodium salt on the gel properties of goose meat myofibrillar protein under oxidative conditions
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