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Water holding capacity of sodium-reduced chicken breast myofibrillar protein gel as affected by combined CaCl2 and high-pressure processing

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY [2019]
Yu Wang, Ying Zhou, Xi-xi Wang, Pei-jun Li, Bao-cai Xu, Cong-gui Chen
[10.1111/ijfs.14313]
MATERIALS

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