Smyth, A B <br/><br/>
Heat-induced gelation properties of chicken breast muscle salt soluble proteins when mixed with β-lactoglobulin or an α-lactalbumin enriched protein fraction.  [electronic resource] 

 -  Meat science  Jan 1998 
 - 135-47 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/s0309-1740(97)00084-3  doi