Disulfide bonds influence the heat-induced gel properties of chicken breast muscle myosin
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. 584-588 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00718cab#a22002534c#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 SMYTH, A. |
| 245 | 1 | 0 | |a Disulfide bonds influence the heat-induced gel properties of chicken breast muscle myosin |
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| 650 | # | 4 | |a Músculos |
| 650 | # | 4 | |a Globulinas |
| 650 | # | 4 | |a Gelificación |
| 773 | 0 | # | |t Journal of Food Science |g v. 63, no. 4 (1998), p. 584-588 |
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