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pro vyhledávání: '"Juan Geli"'
Publikováno v:
Foods, Vol 9, Iss 12, p 1733 (2020)
Meat byproducts, such as the internal organs from slaughtered animals, are usually underutilized materials with low commercial value. The functional (emulsifying, gelling, and foaming) properties of soluble protein extracts derived from pork hearts w
Externí odkaz:
https://doaj.org/article/98fd0b3c3a1e48c4a9f5f0e952568efe
Publikováno v:
Foods
Volume 9
Issue 12
Foods, Vol 9, Iss 1733, p 1733 (2020)
Foods, 2020, vol. 9, núm. 12, p. 1733
Articles publicats (D-EQATA)
DUGiDocs – Universitat de Girona
instname
Volume 9
Issue 12
Foods, Vol 9, Iss 1733, p 1733 (2020)
Foods, 2020, vol. 9, núm. 12, p. 1733
Articles publicats (D-EQATA)
DUGiDocs – Universitat de Girona
instname
Meat byproducts, such as the internal organs from slaughtered animals, are usually underutilized materials with low commercial value. The functional (emulsifying, gelling, and foaming) properties of soluble protein extracts derived from pork hearts w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e4a6641d7326222a55c580bbadd94aa