Publication | Closed Access
The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins
61
Citations
34
References
2020
Year
BiochemistryBiochemical EngineeringEmulsification PropertiesAlternative Protein SourceFood EngineeringFood ProcessingPork Myofibrillar ProteinsMeat QualityMeat ScienceHealth Sciences
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