Effect of actomyosin form extracted from skeletal fast muscle on the structural and rheological properties of heat-induced gels
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Food Science
Reference40 articles.
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4. Formation of actomyosin during the extraction of muscle mince with Weber-Edsall solution;Haga;Biochimica Et Biopysica Acta,1965
5. Formation of two types of gels from bovine myosin;Hermansson;Journal of the Science of Food and Agriculture,1986
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