Application of Antifreeze Protein for Food Preservation: Effect of Type III Antifreeze Protein for Preservation of Gel-forming of Frozen and Chilled Actomyosin

✍ Scribed by Waraporn Boonsupthip; Tung-Ching Lee

• Book ID: 108825238
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 617 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb12333.x