Effects of High Pressure on the Myofibrillar Proteins of Cod and Turkey Muscle
Author:
Affiliation:
1. Department of Food Science and Technology, The University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, U.K.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980587p
Reference31 articles.
1. High pressure treatment effects on cod (Gadus morhua) muscle
2. High pressure effects on lipid oxidation in minced pork
3. Effects of high pressure on meat: A review
4. Reversible helix-coil transition of pig stomach myosin rod
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