Food Science and Human Wellness Open Access Editor-in-Chief: Bin Cong
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Keyword: Myofibril proteins
Research Article | Open Access
Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins
Zirui Zhao, Shujie Wang, Dayu Li, Yajun Zhou
Published: 24 October 2020
2021, 10 (1): 112-118
Total 1