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Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.
Li, K; Zhao, Y Y; Kang, Z L; Wang, P; Han, M Y; Xu, X L; Zhou, G H.
Afiliação
  • Li K; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR
  • Zhao YY; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR
  • Kang ZL; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR
  • Wang P; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR
  • Han MY; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR
  • Xu XL; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR
  • Zhou GH; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR
Poult Sci ; 94(1): 111-22, 2015 Jan.
Article em En | MEDLINE | ID: mdl-25577798
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Músculos Peitorais / Conformação Proteica / Carne Limite: Animals Idioma: En Revista: Poult Sci Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Porto Rico
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Músculos Peitorais / Conformação Proteica / Carne Limite: Animals Idioma: En Revista: Poult Sci Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Porto Rico