Title of article
Effect of preheating on the gel characteristics of pork myofibrillar protein gels with red bean protein and 7S globulin
Author/Authors
Jang?، نويسنده , , H.S. and Chin، نويسنده , , K.B.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2014
Pages
1
From page
460
To page
460
Journal title
Meat Science
Serial Year
2014
Journal title
Meat Science
Record number
1491331
Link To Document