Effect of salmon protamine on the physicochemical properties of porcine myofibril

Autor:	Yuji Miyaguchi, Yasuki Ogawa, Shun Sasaki, Tomomi Shibuya
Rok vydání:	2021
Předmět:	Marketing biology Chemistry General Chemical Engineering Biophysics biology.protein Myofibril Protamine Industrial and Manufacturing Engineering Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 27:915-921
ISSN:	1881-3984 1344-6606
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ceb419c841105d855965bfaee5ce4f54 https://doi.org/10.3136/fstr.27.915 Zobrazit plný text záznamu