Role of reduced ionic strength and low pH in gelation of chicken breast muscle protein
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 70, no. 1 (2005), p. E1-E6 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 00802cab#a22002894c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID092536 | ||
| 003 | OAG | ||
| 008 | 060220s2005 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Ke, S. |
| 245 | 1 | 0 | |a Role of reduced ionic strength and low pH in gelation of chicken breast muscle protein |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Carne de pollo |
| 650 | # | 4 | |a Músculo |
| 650 | # | 4 | |a Proteínas |
| 650 | # | 4 | |a Gelificación |
| 650 | # | 4 | |a Resistencia mecánica |
| 650 | # | 4 | |a PH |
| 650 | # | 4 | |a Evaporación |
| 700 | 1 | # | |a Hultin, H.O. |
| 773 | 0 | # | |t Journal of food science |g v. 70, no. 1 (2005), p. E1-E6 |
| 999 | # | # | |a Clara |
