Effect of pulsed electric field-assisted thawing on the gelling properties of pekin duck meat myofibrillar protein
| Autor: | Chang, Chao-Kai, Lung, Chun-Ta, Gavahian, Mohsen, Yudhistira, Bara, Chen, Min-Hung, Santoso, Shella Permatasari, Hsieh, Chang-Wei |
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| Zdroj: | In Journal of Food Engineering August 2023 350 |
| Databáze: | ScienceDirect |
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