Thermal Gelation of Brown Trout Myofibrils: Effect of Muscle Type, Heating Rate and Protein Concentration

✍ Scribed by F. LEFÈVRE; B. FAUCONNEAU; A. OUALI; J. CULIOLI

• Book ID: 108821510
• Publisher: Institute of Food Technologists
• Year: 2008
• Tongue: English
• Weight: 157 KB
• Volume: 63
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1998.tb15730.x