Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Yajun Zhou, Luyao Guo, Zhiyuan Ma, Zongping Li, Qingshu Ma, Shujie Wang
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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