(Q45795573)
Statements
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Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan (English)
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Fei Ma
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Conggui Chen
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Lei Zheng
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Cunliu Zhou
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Kezhou Cai
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Zhuo Han
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16 April 2013
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95
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1
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22-26
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