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Journal description
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Details for article 67 of 144 found articles
| Title: |
Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties |
| Author: |
Khan, Muhammad Ammar Ali, Sher Abid, Muhammad Cao, Jinxuan Jabbar, Saqib Tume, Ronald Keith Zhou, Guanghong |
| Appeared in: |
Food research international |
| Paging: | Volume 62 (2014) nr. C pages 8 p. |
| Year: |
2014 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 67 of 144 found articles
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