Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study
Bertram, Hanne Christine; Kohler, Achim; Böcker, Ulrike; Ofstad, Ragni; Andersen, HJ
Publikasjonsdetaljer
Tidsskrift : Journal of Agricultural and Food Chemistry , 2006 , vol. 54 , no.5 , pp. 1740–1746
Publikasjonstype : Vitenskapelig artikkel