The Challenge: Molecular Mapping of Meat Protein Modification through Processing

in 63rd International Congress of Meat Science and Technology
Autor:innen:
J.M. Dyer 1Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand
2Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand
3Riddet Institute, based at Massey University, Palmerston North, New Zealand
4Centre of Food Science & Innovation, Lincoln University, Canterbury, New Zealand; jolon.dyer@agresearch.co.nz

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T.-Y. Yu 1Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand

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A.J. Grosvenor 1Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand

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S. Deb-Choudhury 1Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand

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S. Haines 1Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand

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D. Harland 1Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand

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J. Morton 2Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand
4Centre of Food Science & Innovation, Lincoln University, Canterbury, New Zealand; jolon.dyer@agresearch.co.nz

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S. Clerens 1Food & Bio-based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch, New Zealand
2Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand

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Art:
Kapitel
Seiten:
875–876
DOI:
https://doi.org/10.3920/9789086868605_392

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