Fatty Acid Salts and Analogs Reduce Thermal Stability and Improve Gel Formability of Myosin
- 1 September 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (5), 1399-1402
- https://doi.org/10.1111/j.1365-2621.1985.tb10486.x
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
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