Development of Low-fat Meat Processing Technology Using Interactions between Meat Proteins and Hydrocolloids- I Optimization of Interactions between Meat Proteins and Hydrocolloids by Model Study
2002 ◽
Vol 31
(3)
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pp. 438-444
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2002 ◽
Vol 31
(4)
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pp. 629-635
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Keyword(s):
2019 ◽
Vol 7
(2)
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pp. 11-15
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1995 ◽
Vol 53
◽
pp. 642-643
Keyword(s):