IMP improves water-holding capacity, physical and sensory properties of heat-induced gels from porcine meat
Author:
Affiliation:
1. Japan Meat Science and Technology Institute; Tokyo Japan
2. Department of Food Science and Technology; Nippon Veterinary and Life Science University; Tokyo Japan
Publisher
Wiley
Subject
General Agricultural and Biological Sciences,General Medicine
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12170/fullpdf
Reference24 articles.
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3. Elastic filaments in situ in cardiac muscle: deep-etch replica analysis in combination with selective removal of actin and myosin filaments;Funatsu;The Journal of Cell Biology,1993
4. Studies on purified α-actinin: I. Effect of temperature and tropomyosin on the α-actinin/F-actin interaction;Goll;Journal of Molecular Biology,1972
5. Formation of two types of gels from bovine myosin;Hermansson;Journal of the Science and Food Agriculture,1986
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