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Heat-Induced Changes in Myofibrillar Protein Structures and Myowater of Two Pork Qualities. A Combined FT-IR Spectroscopy and Low-Field NMR Relaxometry Study
Bertram, Hanne Christine, Kohler, Achim, Böcker, Ulrike, Ofstad, Ragni, Andersen, Henrik J.Volume:
54
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf0514726
Date:
March, 2006
File:
PDF, 352 KB
english, 2006