This investigation was supported by grants from: Consejo Nacional de Investigaciones Cientificas y Técnicas (CONICET), Secretaría de Ciencia y Técnica (SECYT) and Comisión de Investigaciones Cientificas de la Provincia de Buenos Aires (CIC).
Thermal Denaturation in Fish Muscle Proteins During Gelling: Effect of Spawning Condition
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 281–284, March 1991
How to Cite
BEAS, V. E., WAGNER, J. R., AÑON, M. C. and CRUPKIN, M. (1991), Thermal Denaturation in Fish Muscle Proteins During Gelling: Effect of Spawning Condition. Journal of Food Science, 56: 281–284. doi: 10.1111/j.1365-2621.1991.tb05262.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 4/4/90; revised 8/3/90; accepted 9/22/90.
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