Thermal Gelation of Brown Trout Myofibrils: Effect of Muscle Type, Heating Rate and Protein Concentration
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15730.x/fullpdf
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3. Heat-induced gelation of minced rainbow trout (Salmo gairdneri): Effect of pH, sodium chloride and setting;Autio;J. Food Sci,1989
4. Gelling properties of actomyosin from pre- and post-spawning hake (Merluccius hubbsi);Beas;J. Food Sci,1988
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