HEAT-INDUCED GELATION AND PROTEIN-PROTEIN INTERACTION OF ACTOMYOSIN
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作者:
ACTON, JC
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UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,FOOD PROTEIN RES GRP,LINCOLN,NE 68583UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,FOOD PROTEIN RES GRP,LINCOLN,NE 68583
ACTON, JC
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HANNA, MA
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UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,FOOD PROTEIN RES GRP,LINCOLN,NE 68583UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,FOOD PROTEIN RES GRP,LINCOLN,NE 68583
HANNA, MA
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]
SATTERLEE, LD
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UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,FOOD PROTEIN RES GRP,LINCOLN,NE 68583UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,FOOD PROTEIN RES GRP,LINCOLN,NE 68583
SATTERLEE, LD
[1
]
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[1] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,FOOD PROTEIN RES GRP,LINCOLN,NE 68583