Monitoring Protein Structural Changes and Hydration in Bovine Meat Tissue Due to Salt Substitutes by Fourier Transform Infrared (FTIR) Microspectroscopy

Publication details

Journal : Journal of Agricultural and Food Chemistry , vol. 59 , p. 10052–10061 , 2011

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

Publication type : Academic article

Contributors : Perisic, Nebojsa; Afseth, Nils Kristian; Ofstad, Ragni; Kohler, Achim

Issue : 18

Links :
DOI : doi.org/10.1021/jf201578b
ARKIV : hdl.handle.net/11250/2483140