Á lódáil...
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...
Na minha lista:
| Main Authors: | , , |
|---|---|
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
The V.M. Gorbatov All-Russian Meat Research Institute
2019-10-01
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| Sraith: | Teoriâ i Praktika Pererabotki Mâsa |
| Ábhair: | |
| Rochtain Ar Líne: | https://www.meatjournal.ru/jour/article/view/120 |
| Clibeanna: |
Cuir Clib Leis
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