RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced-Meat Gel

✍ Scribed by TERUO NAKAYAMA; YASUSHI SATO

• Book ID: 111345558
• Publisher: John Wiley and Sons
• Year: 1971
• Tongue: English
• Weight: 619 KB
• Volume: 2
• Category: Article
• ISSN: 0022-4901
• DOI: 10.1111/j.1745-4603.1971.tb00274.x