Glorieux, S <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1525-3171 
<br/><br/><label>Standard No.: </label>10.3382/ps/pex175  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Electrophoresis, Polyacrylamide Gel--veterinary<br/>Gels--analysis<br/>Meat--analysis<br/>Muscle Proteins--chemistry<br/>Myofibrils--classification<br/>Temperature