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Journal of Food Science

Volumn 59, Issue 4, 1994, Pages 734-738

Myofibrillar Protein Gelation: Viscoelastic Changes Related to Heating Procedures

(2) XIONG, YOULING L a BLANCHARD, SUZANNE P a

a UNIVERSITY OF KENTUCKY (United States)

Author keywords

chicken muscle; gelation; myofibrillar protein; storage modulus; Theological transitions

Indexed keywords

EID: 84985258656 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1994.tb08115.x Document Type: Article

Times cited : (83)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.