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THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY
In the temperature range from 45 °C to 90 °C the process of thermal denaturation of a whole complex of muscle proteins in meat takes place. An effective mode to register the thermal denaturation process is the method of differential scanning calorimetry (DSC). As a result of studies the differences...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The V.M. Gorbatov All-Russian Meat Research Institute
2019-10-01
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| Col·lecció: | Teoriâ i Praktika Pererabotki Mâsa |
| Matèries: | |
| Accés en línia: | https://www.meatjournal.ru/jour/article/view/120 |
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