مرکز منطقه ای اطلاع رساني علوم و فناوري - Effect of preheating on the gel characteristics of pork myofibrillar protein gels with red bean protein and 7S globulin

Title of article :

Effect of preheating on the gel characteristics of pork myofibrillar protein gels with red bean protein and 7S globulin

Author/Authors :

Jang?، نويسنده , , H.S. and Chin، نويسنده , , K.B.، نويسنده ,

Issue Information :

روزنامه با شماره پیاپی سال 2014

Pages :

From page :

460

To page :

460

Journal title :

Meat Science

Serial Year :

2014

Journal title :

Meat Science

Record number :

1491331

Link To Document :