Physicochemical and gelation properties of chicken myofibrillar proteins
By: by Youling Xiong.
Published: 1989
Language: eng
Number of pages: 166
Subjects: Poultry -- Preservation.; Muscle proteins.; Gelation.
Notes: Typescript.

Thesis (Ph. D.)--Washington State University, 1989.

Includes bibliographical references (leaves 156-166).

WSU:Another copy on microfilm, no. 6852.

WSU:"Department of Food Science and Human Nutrition."