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Effects of power ultrasound on oxidation and structure of beef proteins during curing processing.
Kang, Da-Cheng; Zou, Yun-He; Cheng, Yu-Ping; Xing, Lu-Juan; Zhou, Guang-Hong; Zhang, Wan-Gang.
Afiliação
  • Kang DC; Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Zou YH; Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Cheng YP; Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Xing LJ; Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Zhou GH; Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Zhang WG; Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Electronic address: wangang.zhang@njau.edu.c
Ultrason Sonochem ; 33: 47-53, 2016 11.
Article em En | MEDLINE | ID: mdl-27245955
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ultrassom / Proteínas / Carne Vermelha Limite: Animals Idioma: En Revista: Ultrason Sonochem Assunto da revista: DIAGNOSTICO POR IMAGEM Ano de publicação: 2016 Tipo de documento: Article País de afiliação: China País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ultrassom / Proteínas / Carne Vermelha Limite: Animals Idioma: En Revista: Ultrason Sonochem Assunto da revista: DIAGNOSTICO POR IMAGEM Ano de publicação: 2016 Tipo de documento: Article País de afiliação: China País de publicação: Holanda