The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast
Author:
Funder
National Key R&D Program of China
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e36
Reference38 articles.
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5. Thermal aggregation of myosin subfragments from cod and herring;Chan;J Food Sci,1993
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