Effect of Ionic Strength on Dynamic Viscoelastic Behavior of Myosin during Thermal Gelation
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (1) , 51-54
- https://doi.org/10.1111/j.1365-2621.1990.tb06014.x
Abstract
No abstract availableKeywords
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