Thermally induced gelation of paramyosin from scallop adductor muscle
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Reference23 articles.
1. Contribution of Paramyosin to Marine Meat Gel Characteristics
2. Influence of Endogenous Proteases and Transglutaminase on Thermal Gelation of Salted Squid Muscle Paste
3. Thermal gelation of salted paste from scallop striated adductor muscle
4. Effect of paramyosin on invertebrate natural actomyosin gel formation
5. Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste
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