Lee, C. H., & Chin, K. B. (2019). Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations. Food Sci Anim Resour.
Style de citation ChicagoLee, Chnag Hoon, et Koo Bok Chin. "Evaluation of Pork Myofibrillar Protein Gel With Pork Skin Gelatin On Rheological Properties At Different Salt Concentrations." Food Sci Anim Resour 2019.
Style de citation MLALee, Chnag Hoon, et Koo Bok Chin. "Evaluation of Pork Myofibrillar Protein Gel With Pork Skin Gelatin On Rheological Properties At Different Salt Concentrations." Food Sci Anim Resour 2019.
Attention : ces citations peuvent ne pas être correctes à 100%.