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Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat
Ke Li, Jun-Ya Liu, Lei Fu, Ying-Ying Zhao, Yan-Hong Bai
Asian-Australas J Anim Sci. 2019;32(5):721-733.   Published online September 13, 2018
DOI: https://doi.org/10.5713/ajas.18.0389

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Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat
Asian-Australasian Journal of Animal Sciences. 2019;32(5):721-733   Crossref logo
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Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage
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