Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts

Published 2019 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 156, Issue -, Pages 52-58
Publisher
Elsevier BV
Online
2019-05-14
DOI
10.1016/j.meatsci.2019.05.014

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.