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Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat
Author(s):
Xue Zhao
,
Tong Xing
,
Yingyao Wang
,
Xinglian Xu
,
Guanghong Zhou
Publication date
Created:
July 2019
Publication date
(Print):
July 2019
Journal:
Food Chemistry
Publisher:
Elsevier BV
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There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
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New directions in predictive processing
Author and article information
Journal
Title:
Food Chemistry
Abbreviated Title:
Food Chemistry
Publisher:
Elsevier BV
ISSN (Print):
03088146
Publication date Created:
July 2019
Publication date (Print):
July 2019
Volume
: 287
Pages
: 1-10
Article
DOI:
10.1016/j.foodchem.2019.02.085
PubMed ID:
30857676
SO-VID:
ae679ec1-6935-48eb-8ba3-b3bcb309e0b9
Copyright ©
© 2019
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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