ロード中...
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...
保存先:
| 主要な著者: | , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The V.M. Gorbatov All-Russian Meat Research Institute
2019-10-01
|
| シリーズ: | Teoriâ i Praktika Pererabotki Mâsa |
| 主題: | |
| オンライン･アクセス: | https://www.meatjournal.ru/jour/article/view/120 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|