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Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels
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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels
Author(s) of Article  Will be identified in next release
Citation  Meat science 2011 v.88 no.3 pp. 384-390
Click to View  (Click to View)
Date of Publication  2011
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=553645
Name of Publication  Meat science
Publishing Company  Will be identified in next release
Accession Number  159406