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Characteristics of partially hydrolyzed egg white and its application on pork meat

By Yu Wang

Abstract

博士(学術)京都女子大

Topics: 卵白部分加水分解物, 乳化特性, 肉色, 肉の調理損失, 収縮率
Year: 2019
OAI identifier: oai:repo.kyoto-wu.ac.jp:11173/2725

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