Heat gelling properties of myosin, actin, actomyosin and myosin subunits in a saline model system

• SAMEJIMA K

収録刊行物

• Journal of Food Science

  Journal of Food Science 34 242-245, 1969

詳細情報

• CRID: 1571698600555894528
• NII論文ID: 10021721375
• データソース種別:
  • CiNii Articles