BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS
- 1 November 1977
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 42 (6), 1603-1605
- https://doi.org/10.1111/j.1365-2621.1977.tb08437.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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