Effects of low fat addition on chicken myofibrillar protein gelation properties
Work
Year: 2018
Type: article
Source: Food Hydrocolloids
Cites: 46
Cited by: 70
Related to: 10
FWCI: 6.034
Citation percentile (by year/subfield): 89.44
Subfield: Animal Science and Zoology
Domain: Life Sciences
Sustainable Development Goal Clean water and sanitation
Open Access status: closed
Grant ID 31371798