Effect of protein denaturation degree on texture and water state of cooked meat

ISHIWATARI Naomi; FUKUOKA Mika; SAKAI Noboru

Art

J-GLOBAL ID：201302267129886472 Reference number：13A0961265

Effect of protein denaturation degree on texture and water state of cooked meat

調理食肉のテクスチャー及び水分状態に及ぼす蛋白質変性度の影響

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Material：
Volume： 117 Issue： 3 Page： 361-369 Publication year： Aug. 2013
JST Material Number： C0838B ISSN： 0260-8774 Document type： Article
Article type：原著論文 Country of issue： United Kingdom (GBR) Language： ENGLISH (EN)

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Protein , Meat in general

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