Protein Concentration, pH and Ionic Strength Affect Apparent Viscosity of Actomyosin
- 1 November 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (6) , 1269-1272
- https://doi.org/10.1111/j.1365-2621.1993.tb06163.x
Abstract
No abstract availableKeywords
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