Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process
Publisher： John Wiley & Sons Inc
E-ISSN： 1365-2621|53|2|356-364
ISSN： 0950-5423
Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.53, Iss.2, 2018-02, pp. : 356-364
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