Muscle Polymorphism and Gelling Properties of Myofibrillar Proteins from Poultry, Mammals, and Fish
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Springer US
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http://link.springer.com/content/pdf/10.1007/978-1-4615-4731-0_25.pdf
Reference158 articles.
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4. Amato, P. M.; Hamann, D. D.; Ball, H. R. Jr.; Foegeding, E. A. Influence of poultry species, muscle groups, and NaC1 level on strength, deformability, and water retention in heat-set gels. J. Food Sci 1989, 54, 1136–1140, 1157
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