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About this Agricultural and Biological Sciences article
Changes in Protein Structures to Improve the Rheology and Texture of Reduced-fat Sausages Using High Pressure Processing by Yang, Huijuan; Khan, Muhammad Ammar; Yu, Xiaobo; Zheng, Haibo; Han, Minyi; Xu, Xinglian; Zhou, Guanghong is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Yang, Huijuan; Khan, Muhammad Ammar; Yu, Xiaobo; Zheng, Haibo; Han, Minyi; Xu, Xinglian; Zhou, Guanghong
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 2016
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)