Effect of freeze-thaw cycles on myofibril dissolution system protein denaturation and quality of minced pork

doi:10.13995/j.cnki.11-1802/ts.026709

WU Xingge, ZENG Maomao, HE Zhiyong, WANG Zhaojun, QIN Fang, ZHANG Zhigang, CHEN Jie

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 101-110.

PDF(2045 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 101-110. DOI: 10.13995/j.cnki.11-1802/ts.026709

Effect of freeze-thaw cycles on myofibril dissolution system protein denaturation and quality of minced pork

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(19): 101-110 https://doi.org/10.13995/j.cnki.11-1802/ts.026709

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2045 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised
2021-01-10	2021-03-04
Issue Date
2021-11-04

Please choose a citation manager

Content to export