✦ LIBER ✦

Role of Reduced Ionic Strength and Low pH in Gelation of Chicken Breast Muscle Protein

✍ Scribed by S. Ke And; H. O. Hultin

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Role of pH and Ionic Strength on Water R

✍ H.G. Kristinsson; H.O. Hultin 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 252 KB

ROLE OF CHICKEN BREAST MUSCLE PROTEINS I

✍ S. J. GALLUZZO; J. M. REGENSTEIN 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 715 KB

ROLE OF CHICKEN BREAST MUSCLE PROTEINS I

✍ S. J. GALLUZZO; J. M. REGENSTEIN 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 720 KB

SOME PROPERTIES OF MYOFIBRILLAR PROTEINS

✍ TOSHIYUKI FUKAZAWA; HIROYASU NAKAI; SHIRO OHKI; TSUTOMU YASUI 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 847 KB