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Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin

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  • معلومة اضافية
    • Contributors:
      Cofrades, S.; Careche, M.; Carballo, J.; Colmenero, F.J.
    • Publication Date:
      1997
    • Abstract:
      Includes references
    • File Description:
      text
    • ISSN:
      0309-1740
    • Accession Number:
      edsagr.US201302884771
  • Citations
    • ABNT:
      Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin. Meat science, [s. l.], v. 47, n. 1/2, p. 157–166, 1997. Disponível em: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201302884771&custid=s8280428. Acesso em: 13 ago. 2020.
    • AMA:
      Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin. Meat science. 1997;47(1/2):157-166. Accessed August 13, 2020. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201302884771&custid=s8280428
    • APA:
      Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin. (1997). Meat Science, 47(1/2), 157–166.
    • Chicago/Turabian: Author-Date:
      “Thermal Gelation of Chicken, Pork and Hake (Merluccius Merluccius, L) Actomyosin.” 1997. Meat Science 47 (1/2): 157–66. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201302884771&custid=s8280428.
    • Harvard:
      ‘Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin’ (1997) Meat science, 47(1/2), pp. 157–166. Available at: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201302884771&custid=s8280428 (Accessed: 13 August 2020).
    • Harvard: Australian:
      ‘Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin’ 1997, Meat science, vol. 47, no. 1/2, pp. 157–166, viewed 13 August 2020, .
    • MLA:
      “Thermal Gelation of Chicken, Pork and Hake (Merluccius Merluccius, L) Actomyosin.” Meat Science, vol. 47, no. 1/2, Sept. 1997, pp. 157–166. EBSCOhost, search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201302884771&custid=s8280428.
    • Chicago/Turabian: Humanities:
      “Thermal Gelation of Chicken, Pork and Hake (Merluccius Merluccius, L) Actomyosin.” Meat Science 47, no. 1/2 (September 1, 1997): 157–66. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201302884771&custid=s8280428.
    • Vancouver/ICMJE:
      Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin. Meat science [Internet]. 1997 Sep 1 [cited 2020 Aug 13];47(1/2):157–66. Available from: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsagr&AN=edsagr.US201302884771&custid=s8280428