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Q30371495-3AD6590F-6EB3-4B0D-A3D8-E08410F7131C
Q30371495-3AD6590F-6EB3-4B0D-A3D8-E08410F7131C
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http://www.wikidata.org/entity/statement/Q30371495-3AD6590F-6EB3-4B0D-A3D8-E08410F7131C
Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure.
P2860
Q30371495-3AD6590F-6EB3-4B0D-A3D8-E08410F7131C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30371495-3AD6590F-6EB3-4B0D-A3D8-E08410F7131C
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type
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wasDerivedFrom
fbc6264cdeaaa451228444441f158ed4717dc1f1
P2860
Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan.