Effects of selected myofibrillar protein activities on beef tenderization process based on electrophoretic analysis-Reference-Cited by-同舟云学术

Effects of selected myofibrillar protein activities on beef tenderization process based on electrophoretic analysis

Published:2017-08-14 Issue:1 Volume:41 Page:e12596
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Onopiuk Anna¹,Półtorak Andrzej¹,Sun Da-Wen²^ORCID,Wierzbicka Agnieszka¹

Affiliation:

1. Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; Warsaw Poland

2. Food Refrigeration & Computerised Food Technology; University College Dublin, National University of Ireland, Agricultural and Food Science Centre; Belfield Dublin 4 Ireland

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12596/fullpdf

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4. Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses;Cheng;Critical Reviews in Food Science and Nutrition,2017

5. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle;Cross;Meat Science,1981

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