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Viscoelastic Properties of Porcine Serum-Myosin Gel and the Sausage Fortified by Porcine Serum
charcoal treatment porcine serum egg white gel
2009/6/18
Heat-induced gels of charcoal-treated, freeze-dried porcine serum fortified by chicken myosin solution (2.5%, w/w), as well as pork sausage fortified by the serum, were analyzed in terms of their rheo...