Lee, C. H., & Chin, K. B. (2020). Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to Sausages. Foods.
Style de citation ChicagoLee, Chang Hoon, et Koo Bok Chin. "Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared With Basil Seed Gum At Different Salt Levels and Application to Sausages." Foods 2020.
Style de citation MLALee, Chang Hoon, et Koo Bok Chin. "Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared With Basil Seed Gum At Different Salt Levels and Application to Sausages." Foods 2020.
Attention : ces citations peuvent ne pas être correctes à 100%.