Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein
2016 ◽
Vol 64
(50)
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pp. 9523-9531
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2017 ◽
Vol 65
(38)
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pp. 8451-8458
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2011 ◽
Vol 236-238
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pp. 926-929
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2011 ◽
Vol 301-303
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pp. 1139-1144
2012 ◽
Vol 51
(5)
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pp. 774-782
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2012 ◽
Vol 40
(5)
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pp. 354-361
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2013 ◽
Vol 78
(6)
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pp. C823-C831
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2016 ◽
Vol 51
(6)
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pp. 1481-1488
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Keyword(s):
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2017 ◽
Vol 12
(2)
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pp. 728-735
2011 ◽
Vol 7
(2)
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Keyword(s):