Published in
Wiley, Journal of the Science of Food and Agriculture, 4(98), p. 1437-1443
DOI: 10.1002/jsfa.8611
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Application of biopolymers for improving the glass transition temperature of hairtail fish meat: Biopolymers for improving glass transition temperature of hairtail fish meat
Journal article published in 2017 by
Haixia Yu,
Shuibing Yang,
Chunhong Yuan,
Qinglan Hu,
Yuan Li 
,
Shiguo Chen,
Yaqin Hu
,
Shiguo Chen,
Yaqin Hu
This paper was not found in any repository, but could be made available legally by the author.
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