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Volumn 18, Issue , 2013, Pages 15-23

Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing

Author keywords

Calorimetry; High pressure; Phosphates; Sodium chloride; Technological properties

Indexed keywords

FUNCTIONAL PROPERTIES; HIGH PRESSURE; HIGH-PRESSURE PROCESSING; HIGH-PRESSURE TREATMENT; MYOFIBRILLAR PROTEINS; TECHNOLOGICAL PROPERTIES; THERMAL DENATURATIONS; WATER HOLDING CAPACITY;

EID: 84876728713     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.12.001     Document Type: Article
Times cited : (78)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.