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Coagulation and functionality changes of myofibrillar proteins during cooking [pork]
Coagulation and functionality changes of myofibrillar proteins during cooking [pork]
1997
G. Barbieri
M. Ghillani
Keywords:
Solubility
Denaturation (biochemistry)
Proteolysis
Biochemistry
Chemistry
Myofibril
Organoleptic
Correction
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