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Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat
Ke Li, Jun-Ya Liu, Lei Fu, Ying-Ying Zhao, Yan-Hong Bai
Anim Biosci. 2019;32(5):721-733.  Published online September 13, 2018
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ANIMAL
BIOSCIENCE

Impact Factor: 1.664(Q2)
SJR: 0.67(Q1)
Print ISSN: 2765-0189
Online ISSN: 2765-0235



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