Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleRole of chicken breast muscle proteins, in meat emulsion formation: Natural actomyosin, contracted and uncontracted myofibrilsAuthorsGalluzzo, S. J.; Regenstein, J. M.SubjectsPROTEINSPublicationJournal of Food Science (Wiley-Blackwell), 1978, Vol 43, Issue 6, p1766ISSN0022-1147Publication typeArticleDOI10.1111/j.1365-2621.1978.tb07409.x