Gelation and Thermal Transitions in Post-Rigor Turkey Myosin/Actomyosin Suspensions
- 1 September 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (5), 1278-1281
- https://doi.org/10.1111/j.1365-2621.1988.tb09256.x
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
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