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Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure / Gina Villamonte ... [et al.].

by Villamonte, Gina [author.].

Source: Journal of Food ScienceMaterial type: Article Article; Format: print Availability: No items available.
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Effect of slurry ice on the functional properties of proteins related to quality loss during skipjack tuna (katsuwonus pelamis) chilled storage / Bin Zhang...[et al.].

by Zhang, Bin [author.].

Source: Journal of Food ScienceMaterial type: Article Article; Format: print Availability: No items available.
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