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Chemical Industry and Chemical Engineering Quarterly

Volumn 20, Issue 3, 2014, Pages 407-415

Effects of temperature and method of heat treatment on myofibrillar proteins of pork, Uticaj temperature i metode toplotne obrade na stanje miofibrilarnih proteina mesa svinja

(4) VUJADINOVIĆ, DRAGAN a GRUJIĆ, RADOSLAV a TOMOVIĆ, VLADIMIR b TORBICA, ALEKSANDRA c

a UNIVERSITY OF EAST SARAJEVO (Bosnia and Herzegovina)

b UNIVERSITY OF NOVI SAD (Serbia)

c UNIVERSITY OF NOVI SAD (Serbia)

Author keywords

Capillary electrop; Cooking; Pork meat; Protein denaturation; Roasting

Indexed keywords

EID: 84919793655 PISSN: 14519372 EISSN: 22177434 Source Type: Journal
DOI: 10.2298/CICEQ121011023V Document Type: Article

Times cited : (9)

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