Thermal gelation of brown trout myofibrils from white and red muscles: effect of pH and ionic strength
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference57 articles.
1. and Muscle polymorphism and gelling properties of myofibrillar proteins from poultry, mammals, and fish, in Quality Attributes of Muscle Foods, Ed by and Kulmer Academic/Plenum Publishers, New York. pp 365-391 (1999).
2. Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin
3. Myosin thermal stability in fish muscle
4. Thermal Transitions in Myosin-ANS Fluorescence and Gel Rigidity
5. Thermal Denaturation of Hake (Merluccius hubbsi) Myofibrillar Proteins. A Differential Scanning Calorimetric and Electrophoretic Study
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