Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)-Reference-Cited by-同舟云学术

Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)

Published:2020-01 Issue: Volume:59 Page:102277
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Dong Ming,Xu Yujuan,Zhang Yumei,Han Minyi,Wang Peng,Xu Xinglian,Zhou Guanghong

Funder

National Key R&D Programme of China

National Natural Science Foundation of China

Earmarked Fund for China Agriculture Research System

Chinese Ministry of Agriculture

Fundamental Research Funds for the Central Universities

Priority Academic Programme Development of Jiangsu Higher Education Institution

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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