Factors Affecting Quality of Meat Products: Heat-induced...

Factors Affecting Quality of Meat Products: Heat-induced Gelation of Myosin.

SAMEJIMA, Kunihiko
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Volume:
36
Year:
1998
Journal:
Kagaku To Seibutsu
DOI:
10.1271/kagakutoseibutsu1962.36.237
File:
PDF, 978 KB
1998
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