Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 63, no. 4 (1998), p. 580-583 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00862cab#a22003134c#4500 | ||
|---|---|---|---|
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| 003 | OAG | ||
| 008 | 990705s1998 ||| | |||| 0 eng d | ||
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| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a McCORD, A. |
| 245 | 1 | 0 | |a Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins |
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| 773 | 0 | # | |t Journal of Food Science |g v. 63, no. 4 (1998), p. 580-583 |
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