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Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility
Author(s):
Weizheng Sun
,
Mouming Zhao
,
Bao Yang
,
Haifeng Zhao
,
Chun Cui
Publication date:
2011-07-01
Journal:
Meat science
Publisher:
Elsevier BV
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New directions in predictive processing
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Journal
DOI::
10.1016/j.meatsci.2011.01.027
PubMed ID::
21353394
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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