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Thermal gelation of brown trout myofibrils: Effect of muscle type, heating rate and protein concentration

Mots-clés : TENEUR EN PROTEINE
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https://hal.inrae.fr/hal-02690509
Contributor : Migration Prodinra <>
Submitted on : Monday, June 1, 2020 - 6:29:18 AM
Last modification on : Tuesday, July 20, 2021 - 4:04:29 AM

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  • HAL Id : hal-02690509, version 1
  • PRODINRA : 138313

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Florence Lefèvre, Benoit Fauconneau, Ahmed Ouali, Joseph Culioli. Thermal gelation of brown trout myofibrils: Effect of muscle type, heating rate and protein concentration. Journal of Food Science, Wiley, 1998, 63 (2), pp.299-304. ⟨hal-02690509⟩

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