Author:
AHMED E. M.,MENDENHALL V. T.,KOBURGER J. A.
Reference6 articles.
1. PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: MYOSIN DENATURATION
2. R.M. Love, 1968 . Histological observations on the texture of fish muscle . In "Rheology and Texture of Foodstuffs." p.120 .S.C.I. Monograph No. 27., London.
3. PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATION
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