Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat

标题
Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat
作者
关键词
Sarcoplasmic protein, Isoelectric solubilization/precipitation, Rheological properties, Myofibrillar protein
出版物
FOOD CHEMISTRY
Volume 287, Issue -, Pages 1-10
出版商
Elsevier BV
发表日期
2019-02-25
DOI
10.1016/j.foodchem.2019.02.085

向作者/读者发起求助以获取更多资源

Reprint

联系作者

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

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