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Chunqiang Li, Youling L. Xiong and Jie Chen Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase Journal of Food Science 78

Version of Record online: 29 APR 2013 | DOI: 10.1111/1750-3841.12138

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