Published in
Elsevier, Food Chemistry, (294), p. 238-247, 2019
DOI: 10.1016/j.foodchem.2019.05.083
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Protein aggregation in cooked pork products: New details on the supramolecular organization
Journal article published in 2019 by
Mariacinzia Rutigliano,
Gianluca Picariello 
,
Antonio Trani ,
Aldo Di Luccia ,
Barbara la Gatta
,
Antonio Trani ,
Aldo Di Luccia ,
Barbara la Gatta
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