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

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

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.

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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

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{{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

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

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