Effect of NaCl Concentration on the Emulsifying Properties of Myofibrilla Protein in the Soybean Oil and Fish Oil Emulsion
- Resource Type
- Article
- Source
- 35. 3 (2015): 315-321.
- Subject
myofibrillar protein emulsion fish oil soybean oil NaCl - Language
- Korean
- ISSN
- 26360772