Functionality of myofibrillar proteins as affected by pH,...

Meat Science 2004 Vol. 68; Iss. 2

Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment – a low-field NMR study

Hanne Christine Bertram, Mette Kristensen, Henrik Jørgen Andersen
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Volume:
68
Year:
2004
Language:
english
DOI:
10.1016/j.meatsci.2004.03.004
File:
PDF, 247 KB
english, 2004
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