Source: International Journal of Food Properties. Unidade: FZEA
Subjects: SECAGEM DE ALIMENTOS, PEIXES, MIOSINA, ACTINAS
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MEDINA-VIVANCO, M. et al. Denaturation and the glass transition temperatures of myofibrillar proteins from osmotically dehydrated tilapia: effect of sodium chloride and sucrose. International Journal of Food Properties, v. 10, n. 4, p. 791-805, 2007Tradução . . Disponível em: http://www.informaworld.com/smpp/section?content=a783646013&fulltext=713240928. Acesso em: 16 nov. 2024.APA
Medina-Vivanco, M., Sobral, P. J. do A., Sereno, A. M., & Hubinger, M. D. (2007). Denaturation and the glass transition temperatures of myofibrillar proteins from osmotically dehydrated tilapia: effect of sodium chloride and sucrose. International Journal of Food Properties, 10( 4), 791-805. Recuperado de http://www.informaworld.com/smpp/section?content=a783646013&fulltext=713240928NLM
Medina-Vivanco M, Sobral PJ do A, Sereno AM, Hubinger MD. Denaturation and the glass transition temperatures of myofibrillar proteins from osmotically dehydrated tilapia: effect of sodium chloride and sucrose [Internet]. International Journal of Food Properties. 2007 ; 10( 4): 791-805.[citado 2024 nov. 16 ] Available from: http://www.informaworld.com/smpp/section?content=a783646013&fulltext=713240928Vancouver
Medina-Vivanco M, Sobral PJ do A, Sereno AM, Hubinger MD. Denaturation and the glass transition temperatures of myofibrillar proteins from osmotically dehydrated tilapia: effect of sodium chloride and sucrose [Internet]. International Journal of Food Properties. 2007 ; 10( 4): 791-805.[citado 2024 nov. 16 ] Available from: http://www.informaworld.com/smpp/section?content=a783646013&fulltext=713240928
