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March 1, 1976Journal of Food Science

EFFECT OF TEMPERATURE AND pH ON PROTEIN‐PROTEIN INTERACTION IN ACTOMYOSIN SOLUTIONS

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Authors

JDJie DengNorth China University of Science and TechnologyRTR. T. TOLEDOUniversity of GeorgiaDLD. A. LillardOregon State University

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Cite This Study

Deng et al. (1976) studied this question.

synapsesocial.com/papers/6a703614fe4101aa97e00e86https://doi.org/10.1111/j.1365-2621.1976.tb00599.x
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1A New Protein Component Participating in the Superprecipitation of Myosin B1964 · 310 citations
  2. 2Relationships between Binding Quality of Meat and Myofibrillar Proteins1971 · 23 citations