The use of muscle protein solubility measurements to assess pig lean meat quality
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
1. Techniques in Protein Chemistry;Bailey,1967
2. Manuscript No. 606E;Barton-Gade,1980
3. Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle
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