Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols.

No abstract is available for this paper.

• Publication year

  2016

• Venue

  Meat Science

• Publication date

  2016-11-01

• Fields of study

  Medicine, Materials Science, Chemistry

• Identifiers
  DOI 10.1016/j.meatsci.2016.07.002PMID 27420798
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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