A RE-EXAMINATION OF MUSCLE PROTEIN SOLUBILITY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1995.tb00560.x/fullpdf
Reference61 articles.
1. Preferential interactions determine protein solubility in three-component solutions: the magnesium chloride system
2. Functionality of muscle proteins in gelation mechanisms of structured meat products
3. Influence of Sodium, Potassium and Magnesium Chloride on Thermal Properties of Beef Muscle
4. Reevaluation of the “glycolytic complex” in muscle: A multitechnique approach using trout white muscle
5. MOLECULAR CHANGES IN THE SALT-SOLUBLE MYOFIBRILLAR PROTEINS OF BOVINE MUSCLE
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