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 |
|---|---|
| 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