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Biblio

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R
Z. H. Reed and Park, J. W., “Rheological and biochemical characterization of salmon myosin as affected by constant heating rate.”, J Food Sci, vol. 76, no. 2, pp. C343-9, 2011.
T
Z. H. Reed and Park, J. W., “Thermophysical characterization of tilapia myosin and its subfragments.”, J Food Sci, vol. 76, no. 7, pp. C1050-5, 2011.