The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat
Proteins are the most important ingredients in meat. They are found in meat in different forms and with different functions. Thymosins are small proteins present in many animal tissues, with molecular weights of 1000–15000 Da. The technological processing of meat causes changes in the amount and...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
University of Banja Luka, Faculty of Technology
2020-12-01
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| Schriftenreihe: | Journal of Chemists, Technologists and Environmentalists |
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| Online-Zugang: | https://glasnik.tf.unibl.org/article/188 |
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