„Influence of extraction method on rheological properties of myofibrillar proteins from different sources“ (2009) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 33(1), S. 45–49. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/3640 (Zugegriffen: 2 November 2026).