Protein Concentration, pH and Ionic Strength Affect Apparent Viscosity of Actomyosin
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb06163.x/fullpdf
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3. Purification and characterization of milkfish (Chanos chanos) myosin.
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