Heat-induced Gelation and Protein-protein Interaction of Actomyosin
Year: 1981
Type: article
Source: Journal of Food Biochemistry
Authors: J. C. ACTON, M. A. HANNA, L. D. SATTERLEE
Institutions: University of Nebraska–Lincoln, Clemson University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2019259986