Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study

Meat Science

Volumn 58, Issue 4, 2001, Pages 413-419

  Aktas N ^a   Kaya, M ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Acid; Denaturation characteristics; Differential scanning calorimetry (DSC); Intramuscular connective tissue; Salt

Indexed keywords

EID: 0035533064     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00044-4     Document Type: Article

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