Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity

Journal of Food Science

Volumn 67, Issue 5, 2002, Pages 1642-1647

  Deng, Y ^a   Rosenvold, K ^b   Karlsson, A H ^b   Horn, P ^b   Hedegaard, J ^b   Steffensen, C L ^b   Andersen, H J ^b  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Differential scanning calorimetry; Muscle; Pig; Protein denaturation; RN gene

Indexed keywords

SUIDAE; SUS SCROFA;

EID: 0036326130     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08698.x     Document Type: Article

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