Cite
HARVARD Citation
Zhang, Z. et al. (2016). Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2 and CaCl2. CyTA: journal of food. 14 (2), pp. 239-247. [Online].
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Zhang, Z. et al. (2016). Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2 and CaCl2. CyTA: journal of food. 14 (2), pp. 239-247. [Online].