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Rheological and Morphological Comparison of Thermal and Hydrostatic Pressure-Induced Filamentous Myosin Gels

✍ Scribed by Tomohito Iwasaki; Masahiro Washio; Katsuhiro Yamamoto; Kunio Nakamura

Book ID: 108826206
Publisher: Institute of Food Technologists
Year: 2005
Tongue: English
Weight: 965 KB
Volume: 70
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2005.tb11472.x

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