Protein Structure Changes in Porcinelongissimus Muscle as Influenced by Multiple Freeze-Thaw Cycles

in 63rd International Congress of Meat Science and Technology
Autor:innen:
X. Xia College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China; kongbh63@hotmail.com

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M. Zhang College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China; kongbh63@hotmail.com

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F. Li College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China; kongbh63@hotmail.com

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, und
B. Kong College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China; kongbh63@hotmail.com

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Art:
Kapitel
Seiten:
117–118
DOI:
https://doi.org/10.3920/9789086868605_041

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