Thermal denaturation of Turkey breast myosin under different conditions: Effect of temperature and pH, and reversibility of the denaturation
- 31 December 1992
- journal article
- Published by Elsevier in Meat Science
- Vol. 31 (2) , 191-200
- https://doi.org/10.1016/0309-1740(92)90038-6
Abstract
No abstract availableKeywords
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