Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat |
Li, Ke
(College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control)
Liu, Jun-Ya (College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control) Fu, Lei (College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control) Zhao, Ying-Ying (College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control) Bai, Yan-Hong (College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control) |
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