Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins
Authors:
- Zirui ZhaoZZZirui Zhao
- Shujie WangSWShujie Wang
- Dayu LiDLDayu Li
- Yajun ZhouYZYajun Zhou
Open Access
- 1 January 2021
- journal article
- research article
- Published by Tsinghua University Press in Food Science and Human Wellness
- Vol. 10 (1) , 112-118
Abstract
No abstract availableKeywords
Funding Information
- National Key Research and Development Program of China
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