Myofibrillar protein from different muscle fiber types: Implications of biochemical and functional properties in meat processing∗
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408399409527665
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5. Gelation property of salt soluble protein of turkey muscle as related to pH*
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