Contribution of Lipid and Protein Oxidation to Rheological Differences between Chicken White and Red Muscle Myofibrillar Proteins †

✍ Scribed by Liu, Gang; Xiong, Youling L.

• Book ID: 126064201
• Publisher: American Chemical Society
• Year: 1996
• Tongue: English
• Weight: 124 KB
• Volume: 44
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf9506242