Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin
Chuanlong Yu, Lingli Chen, Kehui Ouyang, Hui Chen, Mingsheng Xu, Suyun Lin, Wenjun Wang
Topics & Concepts
Substitution (logic)ChemistryMyosinFood scienceBiophysicsBiochemistryBiologyComputer scienceProgramming languageMeat and Animal Product QualityAnimal Nutrition and PhysiologyRabbits: Nutrition, Reproduction, Health