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Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat
Ke Li (Li K), Jun-Ya Liu (Liu JY), Lei Fu (Fu L), Ying-Ying Zhao (Zhao YY), Yan-Hong Bai (Bai YH)
Asian-Australas J Anim Sci. 2019;32(5):721-733. Published online 2018 Sep 13 DOI: https://doi.org/10.5713/ajas.18.0389
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