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Changes of protein composition and its relevance with textural properties during processing of fermented solid beef |
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| Authors: | Yajun Zhou Yongqiang Ma Guangming Yao Junxia Li Shujie Wang |
| Affiliation: | 1. Department of Food Science and Engineering, Jilin University, Changchun, China;2. College of Biological and Agricultural Engineering, Jilin University, Changchun, China |
| Abstract: | |
| Keywords: | beef correlation fermentation protein composition texture characteristics |