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Cryoprotective effect of trehalose on washed chicken meat
The cryoprotective effects of trehalose (w = 0–10%) on washed chicken meat (WCM) were investigated. WCM was produced from broiler, frozen and stored for 360 days on −30 °C. Myofibrillar protein functional stability was monitored by salt extractable protein (SEP) and differential scanning calorimetry...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4008752/ https://ncbi.nlm.nih.gov/pubmed/24803712 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0553-3 |
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