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The effect of plate temperature on the onset of wetting

✍ Scribed by X.F. Peng; G.P. Peterson; B.X. Wang


Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
835 KB
Volume
35
Category
Article
ISSN
0017-9310

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## Abstract Electrophoretic differences between the myofibrillar proteins of fresh porcine __longissimus dorsi__ and __psoas__ muscles, still detectable after freeze‐drying at a plate temperature of 60Β°C, largely disappear when the temperature is 80Β°C.