TRANSGLUTAMINASE CROSS-LINKING OF BOVINE CARDIAC MYOFIBRILLAR PROTEINS AND ITS EFFECT ON PROTEIN GELATION
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2001.tb00301.x/fullpdf
Reference33 articles.
1. Cross-Linking of Myosin Heavy Chains from Cod, Herring and Silver Hake During Thermal Setting
2. Chemical Modification and Functional Properties of Acylated Beef Heart Myofibrillar Proteins
3. DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION
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