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>FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS. Effect of Concentration and Temperature on Water‐Binding Properties of Model Meat Systems
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FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS. Effect of Concentration and Temperature on Water‐Binding Properties of Model Meat Systems
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机译:FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS. Effect of Concentration and Temperature on Water‐Binding Properties of Model Meat Systems