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Journal: Gels, 2024
Volume: 10
Number: 305

Article: Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins
Authors: by Yang Ye, Fei Chen, Meimei Shi, Yang Wang, Xia Xiao and Chunmei Wu
Link: https://www.mdpi.com/2310-2861/10/5/305

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