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Rheological properties of myosin-gelatin mixtures

Y L Yang1, G H Zhou, X L Xu

  • 1Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Lab of Food Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural Univ., Nanjing 210095, P. R. China.

Journal of Food Science
|November 13, 2007
PubMed

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