NDLI: Post-Rigor Changes in Selected Physicochemical Properties of Myosin B Fraction of Turkey Muscle

Content Provider	Scilit
Author	Scharpf, L. G. Marion, W. W. Forsythe, R. H.
Copyright Year	1966
Description	Journal: Journal of food science
Related Links	http://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=4373&context=rtd http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1966.tb01924.x/pdf
Ending Page	685
Page Count	6
Starting Page	680
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1966.tb01924.x
Journal	Journal of food science
Issue Number	5
Volume Number	31
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1966-09-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Turkey Muscle Selected Physicochemical Properties of Myosin Physicochemical Properties Post Rigor Rigor Changes
Content Type	Text
Resource Type	Article

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Post-Rigor Changes in Selected Physicochemical Properties of Myosin B Fraction of Turkey Muscle