Monitoring of Denaturation Processes in Aged Beef Loin by Fourier Transform Infrared Microspectroscopy
Author:
Affiliation:
1. MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0306136
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5. Thermal Denaturation of Muscle Proteins From Different Species and Muscle Types as Studied by Differential Scanning Calorimetry
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