Role of secondary structures in the gelation of porcine myosin at different pH values
Ru Liu, Si-ming Zhao, Shan-bai Xiong, Bi-jun Xie, Li-hong QinVolume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2008.02.014
File:
PDF, 900 KB
english, 2008