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Referencias:

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• PELLETIER, G.E., QUELLET, L., Influence of pH and temperature on myosin inactivation (1961) Canadian Journal of Chemistry, 39, pp. 265-272
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• SAITO, M., HIKUNI, K., MONMA, M., SHIMIZU, M., Emulsifying and oil‐binding properties of bovine serum albumin and its enzymatic hydrolyzate (1993) Biosci. Biotechnol. Biochem., 57, pp. 952-956

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