✦ LIBER ✦

Thermally induced gelation of paramyosin from scallop adductor muscle

✍ Scribed by Naoko FUKUDA; Michiko FUJIURA; Meiko KIMURA; Hisanori NOZAWA; Nobuo SEKI

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Lipid composition of eggs and adductor m

✍ G. E. Napolitano; B. A. MacDonald; R. J. Thompson; R. G. Ackman 📂 Article 📅 1992 🏛 Springer-Verlag 🌐 English ⚖ 686 KB

Thermally Induced Interactions and Gelat

✍ Y.OULING L. XIONG 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 637 KB

Protein Extractability and Thermally Ind

✍ Y.L XIONG; C.J. BREKKE 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 942 KB

Thermal Gelation Properties of Protein F

✍ Y.H. LAN; J. NOVAKOFSKI; R.H. McCUSKER; M.S. BREWER; T.R. CARR; F.K. McKEITH 📂 Article 📅 1995 🏛 Institute of Food Technologists 🌐 English ⚖ 898 KB

Primary structure of myosin from the str

✍ Daniel P. Janes; Hitesh Patel; Peter D. Chantler 📂 Article 📅 2000 🏛 Springer Netherlands 🌐 English ⚖ 229 KB

Volatile Compounds Recovered by Solid-Ph

✍ M. Linder; R.G. Ackman 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 440 KB