Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 74, no. 3 (2009), p. C221-C226 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 01005cab#a22003374c#4500 | ||
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| 245 | 0 | 0 | |a Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Productos de la carne |
| 650 | # | 4 | |a Salchicha |
| 650 | # | 4 | |a Calidad |
| 650 | # | 4 | |a Proteínas |
| 650 | # | 4 | |a Solubilidad |
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| 650 | # | 4 | |a Textura |
| 650 | # | 4 | |a Electroforesis |
| 653 | # | # | |a Actinidina |
| 700 | 1 | # | |a Aminlari, M. |
| 700 | 1 | # | |a Shekarforoush, S. S. |
| 700 | 1 | # | |a Gheisari, H. R. |
| 700 | 1 | # | |a Golestan, L. |
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