Skip to Main content Skip to Navigation
Journal articles

Thermal gelation of brown trout myofibrils from white and red muscles : effect of pH and ionic strength.

Document type :
Journal articles
Complete list of metadata

https://hal.inrae.fr/hal-02671979
Contributor : Migration Prodinra <>
Submitted on : Sunday, May 31, 2020 - 3:58:00 PM
Last modification on : Tuesday, July 20, 2021 - 4:04:30 AM

Identifiers

  • HAL Id : hal-02671979, version 1
  • PRODINRA : 59746

Collections

Citation

Florence Lefèvre, Benoit Fauconneau, Ahmed Ouali, Joseph Culioli. Thermal gelation of brown trout myofibrils from white and red muscles : effect of pH and ionic strength.. Journal of the Science of Food and Agriculture, Wiley, 2002, 82, pp.452-463. ⟨hal-02671979⟩

Share

Metrics

Record views

13