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Thermal gelation of brown trout crude myofibrils and myofibrillar proteins from white and red muscles.

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https://hal.inrae.fr/hal-02673383
Contributor : Migration Prodinra <>
Submitted on : Sunday, May 31, 2020 - 4:38:01 PM
Last modification on : Tuesday, July 20, 2021 - 4:04:29 AM

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  • HAL Id : hal-02673383, version 1
  • PRODINRA : 59731

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Florence Lefèvre, M. Gil, Benoit Fauconneau, Joseph Culioli, Ahmed Ouali. Thermal gelation of brown trout crude myofibrils and myofibrillar proteins from white and red muscles.. Sciences des Aliments, Lavoisier Abonnements, 2001, 21, pp.271-283. ⟨hal-02673383⟩

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