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Lyng, J.
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Lyng, J.
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The potential to valorize myofibrillar or collagen proteins through their incorporation in an Extruded Meat Soya Product for use in Canned Pet Food
by
Bedane, T.F
,
Cai, Y.
,
Lyng
,
J
.
Published 2022
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Related Subjects
Defatted soya
Extrusion
Myofibrillar
Retorting
Twin-screw
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