Effect of high-pressure processing on myofibrillar protein structure

Journal of the Science of Food and Agriculture

Volumn 84, Issue 1, 2004, Pages 66-74

  Chapleau, Nicolas ^a   Mangavel, Cécile ^b   Compoint, Jean Pierre ^b   De Lamballerie Anton, Marie ^a  

^a Universite de Nantes   (France)

^b CEMAGREF   (France)

Author keywords

High pressure; Myofibrillar proteins; Protein structure

Indexed keywords

FOOD PROCESSING; PROTEIN;

EID: 0347093444     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1613     Document Type: Article

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