Effect of Sugarcane Dietary Fiber on the Microstructure of Myofibrillar Protein Gel

in 63rd International Congress of Meat Science and Technology
Autor:innen:
X. Zhuang Key Lab of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, China P.R.; guanghong.zhou@hotmail.com

Search for other papers by X. Zhuang in
Current site
Google Scholar
PubMed Close
und
G.-H. Zhou Key Lab of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, China P.R.; guanghong.zhou@hotmail.com

Search for other papers by G.-H. Zhou in
Current site
Google Scholar
PubMed Close
Art:
Kapitel
Seiten:
583–584
DOI:
https://doi.org/10.3920/9789086868605_258

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT
Add to Cart
Token einlösen