Effect of salt content on the denaturation of pike eel (Muraenesox cinereus Forsskål, 1775) actomyosin
Author:
Affiliation:
1. School of Food and Bioengineering; Zhengzhou University of Light Industry; Zhengzhou Henan China
Publisher
Wiley
Subject
Aquatic Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jai.12681/fullpdf
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