✦ LIBER ✦

Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin

✍ Scribed by S. Cofrades; M. Careche; J. Carballo; F.Jiménez Colmenero

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Functional characterisation of muscle an

✍ P Montero; M.C Gómez-Guillén; A.J Borderı́as 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 335 KB

Structural Changes of Hake ( Merluccius

✍ Careche, M.; Herrero, A. M.; Rodriguez-Casado, A.; Del Mazo, M. L.; Carmona, P. 📂 Article 📅 1999 🏛 American Chemical Society 🌐 English ⚖ 89 KB

Gelling Properties of Actomyosin from Pr

✍ VIVIANA E. BEAS; MARCOS CRUPKIN; RAÚL E. TRUCCO 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 703 KB

Seasonal and spatial variability of hake

✍ F Maynou; J Lleonart; J.E Cartes 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 546 KB

Some characteristics of sperm motility i

✍ A.-L. Groison; C. Fauvel; M. Suquet; O. S. Kjesbu; J. R. Le Coz; I. Mayer; J. Co 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 433 KB

Extractability and thermal stability of

✍ Mercedes Careche; Maria Luisa del Mazo; Fernando Fernández-Martín 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 183 KB