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Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods.
Zhu, Ming-Ming; Peng, Ze-Yu; Lu, Sen; He, Hong-Ju; Kang, Zhuang-Li; Ma, Han-Jun; Zhao, Sheng-Ming; Wang, Zheng-Rong.
Afiliação
  • Zhu MM; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Peng ZY; Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Lu S; National Pork Processing Technology Research and Development Professional Center, Xinxiang 453003, China.
  • He HJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Kang ZL; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Ma HJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Zhao SM; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Wang ZR; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Foods ; 9(1)2019 Dec 25.
Article em En | MEDLINE | ID: mdl-31881759
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article