Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method. Read more about Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method.
Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product. Read more about Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product.
