Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods
Wang, Bo, Kong, Baohua, Fangfei, Li, Liu, Qian, Zhang, Hongwei, Xia, XiufangLangue:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126375
Date:
February, 2020
Fichier:
PDF, 1.53 MB
english, 2020