Protein denaturation and structural damage during high-pressure-shift freezing of porcine and bovine muscle

Journal of Food Science

Volumn 65, Issue 6, 2000, Pages 1002-1008

  Fernandez Martin F ^a   Otero, L ^a   Solas, M T ^b   Sanz, P D ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Cold denaturation; DSC; High pressure shift freezing; Muscle ultrastructure; TEM

Indexed keywords

EID: 0033768557     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb09407.x     Document Type: Article

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