ROLE OF CHICKEN BREAST MUSCLE PROTEINS IN MEAT EMULSION FORMATION: MYOSIN, ACTIN AND SYNTHETIC ACTOMYOSIN

✍ Scribed by S. J. GALLUZZO; J. M. REGENSTEIN

• Book ID: 108803381
• Publisher: Institute of Food Technologists
• Year: 1978
• Tongue: English
• Weight: 715 KB
• Volume: 43
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1978.tb07408.x