Effect of Meat Cooking on Physicochemical State and in...

Journal of Agricultural and Food Chemistry 2008 / 02 Vol. 56; Iss. 4

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

Santé-Lhoutellier, Veronique, Astruc, Thierry, Marinova, Penka, Greve, Eleonore, Gatellier, Philippe
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Volume:
56
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf072999g
Date:
February, 2008
File:
PDF, 943 KB
english, 2008
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