The relationship between chemical bonds and dynamical rheological behavior during myosin gel forming from silver carp

LIU Hai-mei,XIA Wen-juan,WANG Jing

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (5) : 80.

PDF(428 KB)
PDF(428 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (5) : 80.

The relationship between chemical bonds and dynamical rheological behavior during myosin gel forming from silver carp

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(5): 80

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