« 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), p. 45–49. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/3640 (Consulté le: 2 novembre 2026).