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The influence of ultrasound and adenosine 5′-monophosphate marination on tenderness and structure of myofibrillar proteins of beef
OBJECTIVE: The aim was to investigate the influence of ultrasound and adenosine 5′-monophosphate (AMP) marination (UAMP) on tenderness and structure of myofibrillar proteins of beef. METHODS: Five groups, the untreated meat (Control), deionized water marination (DW), ultrasound followed by DW (UDW),...
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| Publicat a: | Asian-Australas J Anim Sci |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6718909/ https://ncbi.nlm.nih.gov/pubmed/31010995 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.18.0780 |
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