Thermal denaturation of proteins inPost rigor muscle tissue as studied by differential scanning calorimetry
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference18 articles.
1. A note on the dependence of meat texture on the temperature of measurement
2. ; DSC studies of muscle protein denaturation 22nd Eur. Meet. Meat Res. Work Malmö, 1976, J 9.
3. Differential scanning calorimetric studies of muscle and its constituent proteins
4. Meat cooking techniques—Part 1: A preliminary study of the effect of the rate of heating in water
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