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1 research outputs found
Viscoelastic Properties of Porcine Serum-Myosin Gel and the Sausage Fortified by Porcine Serum.
Author
Chen R. F.
Gordon A. and Barbut, S.
+11Â more
HAYAKAWA SHIGERU
Hermansson A.-M. and Lucisano, M.
Isozaki H., Akabane, H. and Nakahama, N.
Kinsella J.E.
Lowey S., Slayter, H.S., Weeds, A.G. and Baker, H.
Lowry O. H., Rosebrough, N. J., Farr, A. L. and Randall, R. J.
SMYTH A B
Spencer E.M. and King, T.P.
Takashi R., Arai, K. and Saito, T.
Wang S.F. and Smith, D.M.
Ziegler G. and Acton, J.C.
Publication venue
'Japanese Society for Food Science and Technology'
Publication date
01/01/2001
Field of study
No full text
Crossref