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Published in

Wiley, Journal of the Science of Food and Agriculture, 9(98), p. 3563-3570, 2018

DOI: 10.1002/jsfa.8872

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The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham: Effect of cooking temperature on myofibrillar proteins in Jinhua ham

This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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