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S. Ke And and
S. Ke And and
University of Massachusetts Amherst
Ionic strength
Sodium
Frost (temperature)
Hydrochloric acid
Phosphoric acid
1
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Role of Reduced Ionic Strength and Low pH in Gelation of Chicken Breast Muscle Protein
2005
Journal of Food Science
S. Ke And and
Herbert O. Hultin
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Citations (5)
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