Work

Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strength

Year: 2020

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2020.128017

Authors: Yuemei Zhang, Eero Puolanne, Per Ertbjerg

Institution: University of Helsinki

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

Funder: China Scholarship Council

OpenAlex ID: W3083949047

FWCI: 11.45

Cites: 38

Cited by: 111

Related to: 10