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Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate

Crossref DOI link: https://doi.org/10.1007/s11947-014-1368-9

Published Online: 2014-07-19

Published Print: 2014-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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