Cite
MLA Citation
Jun-Jie Shao et al.. “Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation.” CyTA: journal of food, vol. 14, no. 1, 2016, pp. 145–153. http://access.bl.uk/ark:/81055/vdc_100028619729.0x000042