Estimating the structure of sarcoplasmic proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Journal of Food Science and Technology |
Volume | 57 |
Issue number | 4 |
Pages (from-to) | 1574-1578 |
ISSN | 0022-1155 |
DOIs | |
Publication status | Published - 2020 |
- Pork tenderloin, HVEF, Sarcoplasmic proteins, Denaturation
Research areas
Links
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7054592/pdf/13197_2020_Article_4253.pdf
Final published version
ID: 237409242