Cite
HARVARD Citation
Zhu, S. et al. (2022). Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications. Comprehensive reviews in food science and food safety. 21 (6), pp. 5225-5242. [Online].
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Zhu, S. et al. (2022). Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications. Comprehensive reviews in food science and food safety. 21 (6), pp. 5225-5242. [Online].