Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study

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Published 2006

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Publication details

Journal : Journal of Agricultural and Food Chemistry , vol. 54 , p. 1740–1746 , 2006

International Standard Numbers :
Printed : 0021-8561
Electronic : 1520-5118

Publication type : Academic article

Contributors : Andersen, HJ; Böcker, Ulrike; Kohler, Achim; Ofstad, Ragni

Issue : 5

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Ulrike Böcker

Principal Engineer