The behaviour of the protein complex throughout the technological process in the production of cooked cold meats-Reference-Cited by-同舟云学术

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The behaviour of the protein complex throughout the technological process in the production of cooked cold meats

Published:2008-12 Issue:4 Volume:80 Page:1132-1137
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Barbieri G.,Rivaldi P.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Coagulation and functionality changes of myofibrillar proteins during cooking;Barbieri;Industria Conserve,1997

2. Extraction of myofibrillar proteins during tumbling of pork thighs;Barbieri;Industria Conserve,1991

3. Effects of tumbling conditions on salt diffusion and protein extraction;Barbieri;Industrie Conserve,1993

4. Cooking of meat;Bejerholm,2005

5. The use of proteomics in meat science;Bendixen;Meat Science,2005

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