Proteins From Fish Processing By-Products
作者： Daniel Ananey-Obiri , Lovie G. Matthews , Reza Tahergorabi
DOI: 10.1016/B978-0-12-816695-6.00006-4
关键词:
摘要: … hydrolysis and isoelectric solubilization and precipitation, and their impact on the protein functional properties … holding capacity, cooked color, and emulsion stability of cooked muscle …
sci-hub.se 参考文章(130)
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