Peer-Reviewed Journal Details

Mandatory Fields

Authors

Smyth, A.B. Smith, D.M. and O Neill, E.E.;

Year

1998

Month

Journal

Journal of Food Science

Title

Disulphide bonds influence the heat-induced gelation properties of chicken myosin.

Status

Published

Times Cited

()

Optional Fields

Keywords

Volume

63

Issue

*

Start Page

584

End Page

588

Abstract

Publisher Location

ISBN / ISSN

Edition

URL

DOI Link

Grant Details

Funding Body

Grant Details