Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating-Reference-Cited by-同舟云学术

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Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating

Published:2013-11-06 Issue:4 Volume:94 Page:785-791
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Musto Mauro¹,Faraone Daniela²,Cellini Francesco¹,Musto Elisa³

Affiliation:

1. Metapontum Agrobios s.r.l.; 75010 Metaponto Italy

2. Dipartimento di Scienze delle Produzioni Animali; Università degli Studi della Basilicata; 85100 Potenza Italy

3. Dipartimento di Scienze Fisiche; Università di Napoli ‘Federico II’; 80126 Napoli Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference49 articles.

1. Microwave and radio frequency processing: kinetics of microbial inactivation for alternative processing technologies;Datta;J Food Sci,2001

2. Advances in microwave food processing;Giese;Food Technol,1992

3. Effect of microwave cooking on the starch and protein digestibility of some newly released moth bean (Phaseolus aconitifolius Jacq.) cultivars;Negi;J Food Compos Anal,2001

4. Effect of microwave and conventional cooking on insoluble dietary fibre components of vegetables;Rehman;Food Chem,2003

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