| 标题 |
Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods |
| 网址 | |
| DOI | |
| 其它 |
期刊:Comprehensive Reviews in Food Science and Food Safety 作者:Xiang Dong Sun; Richard A. Holley 出版日期:2010-12-13 |
| 求助人 | |
| 下载 |
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(2025-6-4)