Study on Molecular Forces in the Formation in Myofibrillar Protein Gelation from Textural Perspective

Dong Qiuying,Yang Yuling,Xu Ting

Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (5) : 45.

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PDF(300 KB)
Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (5) : 45.

Study on Molecular Forces in the Formation in Myofibrillar Protein Gelation from Textural Perspective

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2009, 35(5): 45

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