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Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring (Clupea harengus membras) Muscle Tissue.
Strzelczak, Agnieszka; Balejko, Jerzy; Szymczak, Mariusz; Witczak, Agata.
Afiliación
  • Strzelczak A; Department of Commodity Science and Quality Assessment, Process Engineering and Fundamentals of Human Nutrition, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 71-459 Szczecin, Poland.
  • Balejko J; Department of Commodity Science and Quality Assessment, Process Engineering and Fundamentals of Human Nutrition, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 71-459 Szczecin, Poland.
  • Szymczak M; Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 71-459 Szczecin, Poland.
  • Witczak A; Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 71-459 Szczecin, Poland.
Foods ; 10(4)2021 Apr 11.
Article en En | MEDLINE | ID: mdl-33920413
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Polonia
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Polonia