Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

✍ Scribed by Xiang-Lian Xu; Min-Yi Han; Ying Fei; Guang-Hong Zhou

• Book ID: 116738148
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 621 KB
• Volume: 87
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.10.001