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Thermal denaturation and aggregation properties of Atlantic salmon myofibrils and myosin from white and red muscles
by
Lefèvre, Florence
,
Fauconneau, Benoit
,
Thompson, John W.
,
Gill, Tom A.
Published in
Journal of Agricultural and Food Chemistry
(2007)
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Fauconneau, Benoit
1
Gill, Tom A.
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Lefèvre, Florence
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Thompson, John W.
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[SDV.IDA]Life Sciences [q-bio]/Food engineering
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muscle type
myofibrils
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myosin
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salmon
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thermal gelation
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Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe)
1
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Atlantic salmon
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