Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process
Authors
Keywords
Beef, Water bath cooking, Ohmic cooking, Proteomics, Meat quality
Journal
Innovative Food Science & Emerging Technologies
Volume 34, Issue -, Pages 259-266
Publisher
Elsevier BV
Online
2016-03-06
DOI
10.1016/j.ifset.2016.02.013

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
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.