Found: 3
Select item for more details and to access through your institution.
Role of chicken breast muscle proteins, in meat emulsion formation: Natural actomyosin, contracted and uncontracted myofibrils
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1766, doi. 10.1111/j.1365-2621.1978.tb07409.x
- By:
- Publication type:
- Article
Role of chicken breast muscle proteins in meat emulsion formation: Myosin, actin and synthetic actomyosin
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1761, doi. 10.1111/j.1365-2621.1978.tb07408.x
- By:
- Publication type:
- Article
Emulsion capacity and timed emulsification of chicken breast muscle myosin
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1757, doi. 10.1111/j.1365-2621.1978.tb07407.x
- By:
- Publication type:
- Article