Rigidity and Viscosity Changes of Croaker Actomyosin During Thermal Gelation

✍ Scribed by M. C. WU; T. C. LANIER; D. D. HAMANN

• Book ID: 108811042
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 685 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1985.tb13267.x