Effect of Ionic Strength and Temperature on Interaction...

Journal of Food Science 2007 Vol. 72; Iss. 2

Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins

M. Chaijan, S. Benjakul, W. Visessanguan, S. Lee, C. Faustman
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Volume:
72
Year:
2007
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2006.00236.x
File:
PDF, 142 KB
english, 2007
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