The effect of cooking temperatures on the aggregation and...

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Journal of the Science of Food and Agriculture 2018 / 01

The effect of cooking temperatures on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham

Zhou, Chang-Yu, Pan, Dao-Dong, Sun, Yang-Ying, Li, Chun-Bao, Xu, Xing-Lian, Cao, Jin-Xuan, Zhou, Guang-Hong
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Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.8872
Date:
January, 2018
File:
PDF, 2.05 MB
english, 2018
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