Comparative study on acid-induced gelation of myosin from...

Food Chemistry 2008 Vol. 109; Iss. 1

Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota)

Siriporn Riebroy, Soottawat Benjakul, Wonnop Visessanguan, Ulf Erikson, Turid Rustad
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
109
Year:
2008
Language:
english
Pages:
12
DOI:
10.1016/j.foodchem.2007.12.008
File:
PDF, 1.26 MB
english, 2008
Conversion to is in progress
Conversion to is failed