Effect of Calcium and Thrombin on the Turbidity Changes and the Gelation Properties of Swine Plasma

Resource

Food Research International, 32(8), 553-558

Journal

Food Research International

Pages

553-558

Date Issued

1999

Date

1999

Author(s)

Chang, Yung-Chung

Hwang, Lucy Sun

Chang, Hung-Min

DOI

URI

Type

journal article

File(s)

Name

47.pdf

Size

24.16 KB

Format

Adobe PDF

Checksum

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