Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins

Publication date: Available online 24 October 2020Source: Food Science and Human WellnessAuthor(s): Zirui Zhao, Shujie Wang, Dayu Li, Yajun Zhou

Source: Food Science and Human Wellness - October 25, 2020 Category: Food Science Source Type: research