Protein Carbonylation and Water-Holding Capacity of Pork...

Journal of Agricultural and Food Chemistry 2011 / 05 Vol. 59; Iss. 10

Protein Carbonylation and Water-Holding Capacity of Pork Subjected to Frozen Storage: Effect of Muscle Type, Premincing, and Packaging

Estévez, Mario, Ventanas, Sonia, Heinonen, Marina, Puolanne, Eero
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
59
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf104995j
Date:
May, 2011
File:
PDF, 1.07 MB
english, 2011
Conversion to is in progress
Conversion to is failed