Protein denaturation and water–protein interactions as...

Meat Science 2011 Vol. 88; Iss. 4

Protein denaturation and water–protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi

Line Christensen, Hanne C. Bertram, Margit D. Aaslyng, Mette Christensen
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Volume:
88
Year:
2011
Language:
english
DOI:
10.1016/j.meatsci.2011.03.002
File:
PDF, 307 KB
english, 2011
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