Improvement of gelation properties of myofibrillar proteins from porcine longissimus dorsi muscle through microwave combined with air convection thawing treatment.
| Autor: | Fenxia Han1 hfxccg@126.com, Mingming Zhu2 happyzhumingming@126.com, Yi Xing2 xingyi3666@163.com, Hanjun Ma2 xxhjma@126.com |
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| Zdroj: | International Journal of Agricultural & Biological Engineering. May2023, Vol. 16 Issue 3, p254-261. 8p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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