Work

Effects of heat on meat proteins – Implications on structure and quality of meat products

Year: 2005

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2004.11.021

Author: E. Tornberg

Institution: Lund University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2055236140

FWCI: 27.68

Cites: 63

Cited by: 1,422

Related to: 10