Changes in Solubility and Thermal Stability of Chicken...

Food Science and Technology Research 2010 Vol. 17; Iss. 1

Changes in Solubility and Thermal Stability of Chicken Myofibrillar Protein by Glycosylation

NISHIMURA, Kimio, MURAKOSHI, Miki, KATAYAMA, Shigeru, SAEKI, Hiroki
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Volume:
17
Year:
2010
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.17.69
File:
PDF, 1.44 MB
english, 2010
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