Gelation and Thermal Transitions in Post-Rigor Turkey Myosin/Actomyosin Suspensions

✍ Scribed by JUDITH A. DUDZIAK; E. ALLEN FOEGEDING; JAMES A. KNOPP

• Book ID: 108813601
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 552 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb09256.x