Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures.

Glorieux, S

Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures. [electronic resource] - Poultry science Oct 2017 - 3785-3795 p. digital

Publication Type: Journal Article

1525-3171

10.3382/ps/pex175 doi


Electrophoresis, Polyacrylamide Gel--veterinary
Gels--analysis
Meat--analysis
Muscle Proteins--chemistry
Myofibrils--classification
Temperature