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Gelation of chicken breast muscle myosin : influence of heating temperature and actin-to-myosin weight ratio

Gelation of chicken breast muscle myosin : influence of heating temperature and actin-to-myosin weight ratio

Text (1993)

Part of Electronic Theses & Dissertations

Effect of pH, salt type and denaturants on the denaturation properties, storage modulus, secondary structure and microstructure of hen egg s-ovalbumin heat-induced gels

Effect of pH, salt type and denaturants on the denaturation properties, storage modulus, secondary structure and microstructure of hen egg s-ovalbumin heat-induced gels

Herald, Thomas Joseph

Text (1991)

Part of Electronic Theses & Dissertations