Dynamic rheological measurements on heat-induced myosin gels : an evaluation of the method's suitability for the filamentous gels
- Other title
- Mesures de rhéologie dynamique des gels de myosine thermoinduits : évaluation du caractère adéquat de la méthode pour les gels filamenteux (fr)
- Author
- EGELANDSDAL, B1 ; FRETHEIM, K; HARBITZ, O
[1] Norwegian food res. inst., Aas, Norway - Source
Journal of the science of food and agriculture. 1986, Vol 37, Num 9, pp 944-954 ; ref : 22 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Chichester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Dénaturation Gélification Myosine Propriété rhéologique Rhéologie Traitement thermique
- Keyword (en)
- Denaturation Gelation Myosin Rheological properties Rheology Heat treatment
- Keyword (es)
- Desnaturalizacion Gelificacion Miosina Propiedad rheologica Reologia Tratamiento termico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 7871306
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/jsfa.2740370916 
https://dx.doi.org/10.1002/jsfa.2740370916
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