Phosphates and Muscle Fiber Type Influence Thermal Transitions in Porcine Salt-Soluble Protein Aggregation

✍ Scribed by GERALD H. ROBE; YOULING L. XIONG

• Book ID: 108818523
• Publisher: Institute of Food Technologists
• Year: 1992
• Tongue: English
• Weight: 473 KB
• Volume: 57
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1992.tb06842.x