Heat Gelling Properties of Myosin, Actin, Actomyosin and Myosin-subunits in a Saline Model System

✍ Scribed by K. SAMEJIMA; Y. HASHIMOTO; T. YASUI; T. FUKAZAWA

• Book ID: 108798894
• Publisher: Institute of Food Technologists
• Year: 1969
• Tongue: English
• Weight: 758 KB
• Volume: 34
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1969.tb10331.x