O'Neill, E <br/><br/>
Molecular forces involved in the formation and stabilization of heat-induced actomyosin gels.  [electronic resource] 

 -  Meat science  1994 
 - 407-21 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/0309-1740(94)90136-8  doi