Analysis of the changes in structural modification, physicochemical properties, and water distribution of porcine myofibrillar proteins induced by sub-freezing short storage (−6 °C and −12 °C, 7 d)
Author:
Zhu MingmingORCID,
Xing Yi,
Li Huijie,
Song Zhaojun,
Zong Jiaxing,
Zhao Shengming,
Ma Changming,
Ma Hanjun