AGRIS - International System for Agricultural Science and Technology

Effects of xylooligosaccharides and sugars on the functionality of porcine myofibrillar proteins during heating and frozen storage

2010

Chou, Yi-Te | Lin, Kuo-Wei


Bibliographic information
Food chemistry
Volume 121 Issue 1 ISSN 0308-8146
Publisher
[Amsterdam]: Elsevier Science
Pagination
p. 127-131.
Other Subjects
Meat composition; Xylooligosaccharides; Gel strength; Functional properties; Myofibrillar proteins; Storage quality
Language
English
Note
Includes references

2013-06-15
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