Mechanisms of emulsion gel and water/fat-binding capacity of meat proteins

Shao Jun-hua, Wu Ju-qing, Liu Deng-yong, Xu Xing-lian, Zhoub Guang-hong

Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (04) : 146-150.

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Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (04) : 146-150. DOI: 10.13995/j.cnki.11-1802/ts.2013.04.042
Food and Fermentation Industries

Mechanisms of emulsion gel and water/fat-binding capacity of meat proteins

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(04): 146-150 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.042

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