Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat1.
| Image |  |
|---|---|
| Description | scientific article published on 11 November 2016 |
| Author/s |
author: Xing Chen |
| Publication date | May 1, 2017 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |