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Influence of coagulating bath composition on the texture of fibres spun from blood plasma

G R Swingler1, R A Lawrie

  • 1Food Science Laboratories, Department of Applied Biochemistry and Nutrition, University of Nottingham, Sutton Bonington, Loughborough, Leics. LE12 5RD, Great Britain.

Meat Science
|November 8, 2011
PubMed

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