Protein Oxidation Enhances Hydration but Suppresses Water-Holding Capacity in Porcine Longissimus Muscle
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf102043k
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5. The Effect of Short-Term Tumbling and Salting on the Quality of Turkey Breast Muscle
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