Heat Gelling Properties of Myosin, Actin, Actomyosin and Myosin‐subunits in a Saline Model System
- 1 May 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (3), 242-245
- https://doi.org/10.1111/j.1365-2621.1969.tb10331.x
Abstract
No abstract availableKeywords
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