Thermally induced gelation of chicken myosin isoforms

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 6, 1996, Pages 1441-1446

  Liu, Martha N ^a,b   Foegeding, E A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b Johnsonville Foods Company   (United States)

Author keywords

Gelation; Muscle protein; Myosin; Rheology

Indexed keywords

GALLUS GALLUS;

EID: 0012844328     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950341+     Document Type: Article

References (23)

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