Effects of Rigor Mortis on Gel-forming Properties of Surimi and Unwashed Mince Prepared from Tilapia
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06761.x/fullpdf
Reference29 articles.
1. Functionality of muscle proteins in gelation mechanisms of structured meat products
2. Muscle Contraction
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