Role of F‐actin in Thermal Gelation of Fish Actomyosin
- 1 July 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (4) , 800-804
- https://doi.org/10.1111/j.1365-2621.1989.tb07886.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Dynamic Viscoelastic Behavior of Natural Actomyosin and Myosin during Thermal GelationJournal of Food Science, 1988
- Contribution of Paramyosin to Marine Meat Gel CharacteristicsJournal of Food Science, 1986