Ionic strength effects on heat-induced gelation of myofibrils and myosin from fast- and slow-twitch rabbit muscles
Guardado en:
Publicado en: | Journal of Food Science |
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Autor principal: | BOYER, C. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of Food Science v. 61, no. 6 (1996), p. 1143-1148 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of Food Science |
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