QUANTITATIVE DETERMINATION OF LOW‐SALT SOLUBLE PROTEIN PATTERNS OF BOVINE MUSCLES COOKED AT DIFFERENT TEMPERATURES, BY SODIUM DODECYL SULFATE‐POLYACRYLAMIDE GEL ELECTROPHORESIS
- 1 July 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (4), 901-904
- https://doi.org/10.1111/j.1365-2621.1980.tb07475.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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