Chemical interactions of nonmuscle proteins in the network of sardine (Sardina pilchardus) muscle gels

LWT

Volumn 30, Issue 6, 1997, Pages 602-608

  Gomez Guillen M C ^a   Borderias A J ^a   Montero, P ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Casein; Chemical bonds; Egg white; Gel formation; Gluten; Myofibrillar proteins; Sardine mince; Soy

Indexed keywords

SARDINA PILCHARDUS;

EID: 0031231846     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1997.0239     Document Type: Article

References (44)

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