2 Article(s)Download |
PMID | Title | Pub. Year | #Total Relationships |
| 1 | 28873544 | Importance of salt and temperature in myosin polymerization during surimi gelation. | 2018 Jan 15 | 1 |
| 2 | 30978832 | Effects of Hot Boning and Various Levels of Salt and Phosphate on Protein Solubility, Functionality, and Storage Characteristics of Preblended Pork Used in Frankfurters. | 1987 Dec | 1 |