Rigidity and Viscosity Changes of Croaker Actomyosin During Thermal Gelation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13267.x/fullpdf
Reference30 articles.
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3. Determination of serum moteins by means of the biuret reaction;Gornall;J. Biol. Chem.,1949
4. Heat-induced gelation of myosin; factors of pH and salt concentration;Ishioroshi;J. Food Sci.,1979
5. Gel forming abilitiy of carp, actomyosin;Itoh;Bull. Jap. Soc. Sci. Fish.,1979
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