RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS : IV. Contribution of Native Tropomyosin and Actin in Myosin B to Rheological Properties of Heat Set Minced-Meat Gel

✍ Scribed by TERUO NAKAYAMA; YASUSHI SATO

• Book ID: 111345575
• Publisher: John Wiley and Sons
• Year: 1971
• Tongue: English
• Weight: 696 KB
• Volume: 2
• Category: Article
• ISSN: 0022-4901
• DOI: 10.1111/j.1745-4603.1971.tb00595.x