View of Changes in gel forming ability and protein solubility of pangasius (Pangasianodon hypophthalmus) muscle at different rigor stages during storage at room temperature (28 to 32°C) and in ice

Return to Article Details Changes in gel forming ability and protein solubility of pangasius (Pangasianodon hypophthalmus) muscle at different rigor stages during storage at room temperature (28 to 32°C) and in ice Download Download PDF