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Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gel

Food ChemistryLipid AnalysisEngineeringHealth SciencesBiochemistrySoft MatterDifferent LipidsLipidsChicken Meat GelLipid ChemistryMeat ScienceBiophysicsPoultry SciencePhysicochemical Properties