Cryoprotective effect of trehalose on washed chicken meat
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0553-3.pdf
Reference31 articles.
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3. Barbut S, Findlay CJ (1991) Influence of sodium, potassium and magnesium-chloride on thermal-properties of beef muscle. J Food Sci 56:180–182. doi: 10.1111/j.1365-2621.1991.tb08006.x
4. Bircan C, Barringer SA (2002) Determination of protein denaturation of muscle foods using the dielectric properties. J Food Sci 67:202–205. doi: 10.1111/j.1365-2621.2002.tb11384.x
5. Colaco CALS, Smith CJS, Sen S, Roser DH, Newman Y, Ring S, Roser BJ (1994) Chemistry of Protein Stabilization by Trehalose. In: Cleland JL and Langer R (ed) Formulation and Delivery of Proteins and Peptides 567th edn., American Chemical Society, pp 222–240 doi: 10.1021/bk-1994-0567.ch014
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