Effects of glycinin basic polypeptide on sensory and physicochemical properties of chilled pork.

Li, Ying-Qiu; Hao, Man; Yang, Jie; Mo, Hai-Zhen

Li, Ying-Qiu; Hao, Man; Yang, Jie; Mo, Hai-Zhen.

Afiliação

Li YQ; 2School of Food Science and Engineering, Qilu University of Technology, No. 3501 University Road of Changqing District, 250353 Jinan, Shandong Province, China.
Hao M; 2School of Food Science and Engineering, Qilu University of Technology, No. 3501 University Road of Changqing District, 250353 Jinan, Shandong Province, China.
Yang J; 2School of Food Science and Engineering, Qilu University of Technology, No. 3501 University Road of Changqing District, 250353 Jinan, Shandong Province, China.
Mo HZ; 1School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China.

Food Sci Biotechnol ; 25(3): 803-809, 2016.

Article em En | MEDLINE | ID: mdl-30263339

Palavras-chave

biological preservative; chilled pork; glycinin basic polypeptide; physicochemical properties; sensory properties

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Biotechnol Ano de publicação: 2016 Tipo de documento: Article País de afiliação: China

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