✦ LIBER ✦
Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation
✍ Scribed by Xiufang Xia; Baohua Kong; Youling Xiong; Yanming Ren
- Book ID
- 116737953
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 441 KB
- Volume
- 85
- Category
- Article
- ISSN
- 0309-1740
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