Work

Effect of NaCl on processing properties of pork myofibrillar protein emulsion

Year: 2014

Type: article

Source: Nanjing Nongye Daxue xuebao

Author: WU Juqin

Institution: Nanjing Agricultural University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2392178613

FWCI:

Cites:

Cited by: 1

Related to: 10