Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Pork Qualities: A Combined FT-IR Microspectroscopic and 1 H NMR Relaxometry Study
Wu, Zhiyun, Bertram, Hanne Christine, Böcker, Ulrike, Ofstad, Ragni, Kohler, AchimVolume:
55
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf070019m
Date:
May, 2007
File:
PDF, 149 KB
english, 2007