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artikulong pang-agham سائنسی مضمون articolo scientifico vitskapeleg artikkel επιστημονικό άρθρο مقالة علمية 2003年学术文章 artículu científicu научни чланак article scientifique (publié 2003) 2003年学术文章 bilimsel makale научна статия vedecký článok 2003年學術文章 مقالهٔ علمی article científic vědecký článek 2003年學術文章 artículo científico publicado en 2003 2003年の論文 научни чланак artigo científico (publicado na 2003) vitenskapelig artikkel articol științific სამეცნიერო სტატია mokslinis straipsnis 2003年學術文章 article scientific мақолаи илмӣ tudományos cikk מאמר מדעי scientific article 2003年学术文章 2003年學術文章 ২০০৩-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ научная статья artigo científico 2003년 논문 artigo científico (publicado na 2003) vetenskaplig artikel wissenschaftlicher Artikel мақолаи илмӣ artikull shkencor artykuł naukowy บทความทางวิทยาศาสตร์ наукова стаття, опублікована в лютому 2003 bài báo khoa học wetenschappelijk artikel scienca artikolo teaduslik artikkel 2003年学术文章 2003年學術文章 naučni članak 2003年学术文章 2003 nî lūn-bûn 2003年學術文章 videnskabelig artikel (udgivet 2003) tieteellinen artikkeli գիտական հոդված
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K Yamauchi S K Sathe M Muguruma S Kawahara T Soeda K Tsuruoka K Katayama Y Erwanto
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Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate.
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Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate.
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Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate.
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Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate.
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