Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow-twitch rabbit muscles
Guardado en:
Publicado en: | Journal of Food Science |
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Autor principal: | |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of Food Science v. 61, no. 6 (1996), p. 1138-1142 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of Food Science |
LEADER | 00863cab#a22003014c#4500 | ||
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001 | OAGANASID078534 | ||
003 | OAG | ||
008 | 990610s1996 ||| | |||| 0 eng d | ||
040 | # | # | |a OAG |b spa |c OAG |e rda |
092 | # | # | |s HEMEROTECA |
100 | 1 | # | |a BOYER, C. |
245 | 1 | 0 | |a Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow-twitch rabbit muscles |
336 | # | # | |a texto |b txt |2 rdacontent |
337 | # | # | |a no mediado |b n |2 rdamedia |
338 | # | # | |a volumen |b nc |2 rdacarrier |
650 | # | 4 | |a Alimentos |
650 | # | 4 | |a Carne de conejo |
650 | # | 4 | |a Conejo |
650 | # | 4 | |a Músculos |
650 | # | 4 | |a Gelificación |
650 | # | 4 | |a Globulinas |
650 | # | 4 | |a Proteínas |
653 | # | # | |a Gelatinización |
653 | # | # | |a Miosina |
653 | # | # | |a Proteínas miofibrilares |
653 | # | # | |a Ultraestructura |
773 | 0 | # | |t Journal of Food Science |g v. 61, no. 6 (1996), p. 1138-1142 |
999 | # | # | |a Clara |