Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s11483-015-9410-7.pdf
Reference54 articles.
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4. E. Puolanne, M. Halonen, Meat Sci. 86, 151 (2010)
5. R.G.M. van der Sman, Meat Sci. 95, 940 (2013)
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