[Elsevier] Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

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journal:Meat Science

Authors:Xiang-Lian Xu; Min-Yi Han; Ying Fei; Guang-Hong Zhou

Published date:2011-3-

DOI:10.1016/j.meatsci.2010.10.001

PDF link:https://www.sciencedirect.com/sc ... 309174010003517/pdf

Article link:http://dx.doi.org/10.1016/j.meatsci.2010.10.001

Article Source:Elsevier BV


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