Select any link to see items in a related category.
more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) amino acids, peptides and proteins (29753) proteins (23740) contractile proteins (484) myosin (162) myosin heavy chains (71) Calendar Year Calendar Year Year (337475) 2011 (42920) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) amino acids, peptides and proteins (29751) proteins (23738) contractile proteins (484) myosin (162) myosin heavy chains (71) chemistry (84737) analytical chemistry (19151) analytical methods (16695) electrophoresis (2004) polyacrylamide gel electrophoresis (694) physical chemistry (19414) chemical interactions (1561) chemical bonding (537) disulfide bonds (182) chemical structure (9251) crosslinking (504) phase transition (2960) gelation (798) physical phases (8840) gels (1628) physicochemical properties (27179) hydrophobicity (761) solubility (1384) physics (54990) mechanics (7327) mechanical stress (856) deformation (376) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) analytical methods (16690) electrophoresis (2003) polyacrylamide gel electrophoresis (694) technology (49139) processing technology (28127) acidification (613) heat treatment (3316) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Effect of glucono-δ-lactone acidification and heat treatment on the physicochemical properties of silver carp mince Author(s) of Article: Will be identified in next release Citation: Lebensmittel-Wissenschaft + [i.e. und] Technologie 2011 v.44 no.9 pp. 1952-1957 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=486540 Name of Publication: Lebensmittel-Wissenschaft Publishing Company: Will be identified in next release Accession Number: 110067
