Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle-Reference-Cited by-同舟云学术

Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle

Published:2022-02-24 Issue:1 Volume:25 Page:375-390
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Khalid Waseem¹,Arshad Muhammad Sajid¹,Aslam Noman¹,Majid Noor Muhammad¹,Siddeeg Azhari²,Abdul Rahim Muhammad¹,Zubair Khalid Muhammad¹,Ali Anwar³,Maqbool Zahra¹

Affiliation:

1. Department of Food Science, Government College University, Faisalabad, Pakistan

2. Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan

3. Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, HN, China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2044847

Reference107 articles.

1. Effect of protein hydrolysate from Antarctic krill meat on the state of water and denaturation by dehydration of lizard fish myofibrils

2. The social, economic, and environmental importance of inland fish and fisheries

3. Self-assembling peptide-based delivery of therapeutics for myocardial infarction

4. Fish Matters: Importance of Aquatic Foods in Human Nutrition and Global Food Supply

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality;Food and Bioprocess Technology;2024-07-13

2. Statement of Retraction: Meat Myofibril: Chemical Composition, Sources and its Potential for Cardiac Layers and Strong Skeleton Muscle;International Journal of Food Properties;2024-06-05

3. Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties;Food and Bioprocess Technology;2024-05-25