6 results on '"Kang, Zhuang"'
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2. Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes
3. Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter
4. Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters
5. The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties
6. Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter
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