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Effects of temperature on the structure of myofibrillar protein in blended meat
Updated：2024-02-27
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    • Effects of temperature on the structure of myofibrillar protein in blended meat

    • GUI Ping , LUO Yongkang , FENG Ligeng
    • Journal of China Agricultural University Vol. 23, Issue 5, (2018)

    • DOI： 10.11841/j.issn.1007-4333.2018.05.011     

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