ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS
The results of studying the effect of various temperatures on the protein composition of minced meat from porcine m. longissimus dorsi by two-dimensional electrophoresis are presented. The most complete distribution of protein fractions was observed in fresh raw minced meat, and when it was exposed...
Tallennettuna:
| Päätekijät: | , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
The V.M. Gorbatov All-Russian Meat Research Institute
2019-10-01
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| Sarja: | Теория и практика переработки мяса |
| Aiheet: | |
| Linkit: | https://www.meatjournal.ru/jour/article/view/117 |
| Tagit: |
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