Disulfide Bonds Influence the Heat-induced Gel Properties of Chicken Breast Muscle Myosin

✍ Scribed by A.B. SMYTH; D.M. SMITH; E. O'NEILL

• Book ID: 108821570
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 166 KB
• Volume: 63
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1998.tb15790.x