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

Publication details

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

Publisher : American Chemical Society (ACS)

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

Publication type : Academic article

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

Issue : 5