Keyword [gels properties] Result: 1 - 5 | Page: 1 of 1 1.  Effects Of High Pressure On The Properties Of Pork Meat Gels Containing Microbe Polysaccharides 2.  Effects Of Ultra High Pressure And Hydrocolloids On The Properties Of Chicken Meat Gels 3.  Effects Of Dietary Fiber And High Pressure On The Properties Of Restructured Duck Meat Gels 4.  Effects Of Hemin And Calcium Lactate On Qualities And Fat Oxidation Of Pork Meat Gels 5.  Effect Of Ultrasonication And Different Source Blend On The Fibril-formation And Gel Properties Of Collagen   <<First  <Prev  Next>  Last>>  Jump to

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