Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

Published 2018 View Full Article

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Title
Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods
Authors
Keywords
Myofibrillar protein, Thawing methods, Conformation, Gel quality
Journal
MEAT SCIENCE
Volume 147, Issue -, Pages 108-115
Publisher
Elsevier BV
Online
2018-09-09
DOI
10.1016/j.meatsci.2018.09.003

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