Gelation of chicken breast muscle myosin : influence of heating temperature and actin-to-myosin weight ratio

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Wang, Shuefung

Date: 1993

Subjects: Actin
Chickens
Gelation
Myosin

Program of Study: Food Science Human Nutrition

Degree Level: Doctoral

Language: English

Pages: xii, 172 pages

Permalink: https://doi.org/doi:10.25335/M5K64B01J