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Cooking‐Induced Protein Modifications in Meat

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Consumer Acceptability of Intramuscular Fat

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Heat Denaturation of Soy Glycinin:  Influence of pH and Ionic Strength on Molecular Structure

C.M.M. Lakemond, Harmen H. J. de Jongh, Martin Hessing et al. · Journal of Agricultural and Food Chemistry · 2000 · 141 citations

Life Sciences, Biochemistry, Food Science +16