Spectroscopic studies on the effect of high pressure...

Food Chemistry 2014 / 04 Vol. 148

Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi

Bak, Kathrine Holmgaard, Thulstrup, Peter W., Orlien, Vibeke
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Volume:
148
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.10.017
Date:
April, 2014
File:
PDF, 381 KB
english, 2014
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