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中文
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, (
04
): 146 -150 . DOI: 10.13995/j.cnki.11-1802/ts.2013.04.042
