Myosins from red and white bovine muscles: Part 1—Gel strength (elasticity) and water-holding capacity of heat-induced gels
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 22 (2) , 107-121
- https://doi.org/10.1016/0308-8146(86)90029-4
Abstract
No abstract availableThis publication has 31 references indexed in Scilit:
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