Functional Properties of the Myofibrillar System and Their Measurements
Author:
Publisher
Elsevier
Reference346 articles.
1. Functionality of muscle constituents in the processing of comminuted meat products
2. Freezing rate effects on the drip loss of frozen beef
3. THE MYOFILAMENT LATTICE: STUDIES ON ISOLATED FIBERS
4. Influence of Ante- and Postmortem Treatments Upon Muscle Composition and Meat Quality
Cited by 147 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. Effects of umami substances as taste enhancers on salt reduction in meat products: A review;Food Research International;2024-06
2. Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages;Food Science of Animal Resources;2024-05
3. Effects of yeast and exogenous fibrolytic enzyme inclusion in the diet of hair lambs on performance, carcass traits, physicochemical parameters and meat fatty acid profile;Journal of Animal and Feed Sciences;2024-02-28
4. Soybean molasses increases subcutaneous fat deposition while reducing lipid oxidation in the meat of castrated lambs;Journal of Animal Science;2024
5. Analyzing Morinda citrifolia’s Potential for Haemonchus contortus Control in Lambs Using an Artificial Immune/Neural Approach;IEEE Access;2024
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3