Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference26 articles.
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3. Gelling properties of actomyosin from pre-and post-spawing hake (Merluccius hubbsi);Beas;Journal of Food Science,1988
4. A study of the effects of different factors on the heat-induced gelation of cod (Gadus morhua, L.) actomyosin using response surface methodology;Careche;Food Chemistry,1991
5. Proteínas alimentarias. Bioquímica. Propiedades funcionales. Valor nutritivo. Modificaciones químicas;Cheftel,1989
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