Work

A Comparison of the Rheological Characteristics of Different Fractions of Chicken Myofibrillar Proteins

Year: 1992

Type: article

Source: Journal of Food Biochemistry

DOI: 10.1111/j.1745-4514.1992.tb00447.x

Author: YOULING L. XIONG

Institution: University of Kentucky

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2052512533

FWCI: 2.019

Cites: 20

Cited by: 97

Related to: 10