Φορτώνει......

Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein

The objective of this study was to investigate the physicochemical and textural properties of heat-induced gels prepared with pork muscles irradiated with gamma rays, electron beams, and X-rays. Pork muscles were irradiated at 5 kGy using the different irradiation sources, and heat-induced gels were...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:
Λεπτομέρειες βιβλιογραφικής εγγραφής
Τόπος έκδοσης:Food Sci Biotechnol
Κύριοι συγγραφείς: Kim, Hyun-Wook, Kim, Yuan H. Brad, Hwang, Ko-Eun, Kim, Tae-Kyung, Jeon, Ki-Hong, Kim, Young-Boong, Choi, Yun-Sang
Μορφή: Artigo
Γλώσσα:Inglês
Έκδοση: The Korean Society of Food Science and Technology 2017
Θέματα:
Διαθέσιμο Online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049545/
https://ncbi.nlm.nih.gov/pubmed/30263624
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0147-6
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