Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field
Jia, Guoliang, Nirasawa, Satoru, Ji, Xiaohua, Luo, Yongkang, Liu, HaijieLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.07.138
Date:
July, 2017
File:
PDF, 441 KB
english, 2017