Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage
| Autor: | Zhang, Jiatao, Meng, Jie, Yun, Xueyan, Dong, Tungalag |
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| Zdroj: | In Food Hydrocolloids September 2023 142 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect