Vitenskapelig artikkel

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, vol. 54, p. 1740–1746, 2006

Utgiver: American Chemical Society (ACS)

Utgave: 5

Internasjonale standardnumre:
Trykt: 0021-8561
Elektronisk: 1520-5118

Open Access: none