Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle-Reference-Cited by-同舟云学术

Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle

Published:2019-11 Issue: Volume:261 Page:140-149
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Qian Shuyi,Li Xia,Wang Hang,Mehmood Waris,Zhong Ming,Zhang Chunhui^ORCID,Blecker Christophe

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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