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Effect of Two-Step Heating on Gel Properties of a Paramyosin-Myosin System

✍ Scribed by TAKESHI SANO; SATOSHI F. NOGUCHI; TAKAHIDE TSUCHIYA; JUICHIRO J. MATSUMOTO

Book ID: 108813968
Publisher: Institute of Food Technologists
Year: 1989
Tongue: English
Weight: 231 KB
Volume: 54
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1989.tb03112.x

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