Effects of Soy Glycinin Addition on the Conformation and Gel Strength of Two Pork Myosin Types

✍ Scribed by J. A. LÓPEZ-DÍAZ; A. RODRÍGUEZ-ROMERO; A. HERNÁNDEZ-SANTOYO; R. R. SOTELO-MUNDO; A. M. CALDERÓN DE LA BARCA

• Book ID: 108825001
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 556 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb05795.x