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Material Type: Theses
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Creator: Wang, Shuefung
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Electronic Theses & Dissertations
2
Language
English
2
Copyright Status
In Copyright
2
Subject
Actin
1
Chickens
1
Gelation
2
Hydrogen-ion concentration
1
Meat--Thermal properties
1
Muscle proteins
1
Myosin
1
Poultry--Processing
1
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Gelation of chicken breast muscle myosin : influence of heating temperature and actin-to-myosin weight ratio
Wang, Shuefung
Text (1993)
Part of
Electronic Theses & Dissertations
Effect of pH and NaCl on the thermal-physical behavior of chicken breast salt-soluble proteins
Wang, Shuefung
Text (1990)
Part of
Electronic Theses & Dissertations
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