Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles-Reference-Cited by-同舟云学术

Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles

Published:2021-05 Issue: Volume:175 Page:108420
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Pan Nan,Hu Yifan,Li Ying,Ren Yanming,Kong Baohua,Xia Xiufang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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5. The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat;Biffin;Meat Science,2019

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