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Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins

M Chaijan1, S Benjakul, W Visessanguan

  • 1Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, 90112, Thailand.

Journal of Food Science
|November 13, 2007
PubMed

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