Effects of Soy Glycinin Addition on the Conformation and Gel Strength of Two Pork Myosin Types
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb05795.x/fullpdf
Reference34 articles.
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3. Gelation characteristics of muscle proteins from pale, soft, exudative (PSE) pork
4. Isolation of Actomyosin and Myosin from Post-Rigor Turkey Breast and Thigh
5. JC Forrest, ED Aberle, HB Hedrick, MD Judge, and RA Merkel . 1975 . Principles of meat science . San Francisco: W. H. Freeman and Co.365 p.
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