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Journal description
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Details for article 76 of 89 found articles
| Title: |
The improvement of gel and physicochemical properties of porcine myosin under low salt concentrations by pulsed ultrasound treatment and its mechanism |
| Author: |
Sun, Yi Ma, Liang Fu, Yu Dai, Hongjie Zhang, Yuhao |
| Appeared in: |
Food research international |
| Paging: | Volume 141 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 76 of 89 found articles
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