Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue. Analysis of the chemical, thermal and mechanical properties-Reference-Cited by-同舟云学术

Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue. Analysis of the chemical, thermal and mechanical properties

Published:2021-01 Issue: Volume:27 Page:100165
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Latorre María Emilia,Velazquez Diego Ezequiel

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference28 articles.

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5. A comparison of heat‐induced changes of intramuscular connective tissue and collagen of beef semitendinosus muscle during water bath and microwave heating;Chang;Journal of Food Process Engineering,2011

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