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The content of native and denatured myoglobin in thermal treated beef (comparison of two analytical methods)

1997

Gasperlin, L. | Abram, V. | zlender, B. | Spendja, R. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)

AGROVOC Keywords
analytical methods beef carne de res color colour couleur denaturation mioglobina muscle muscles myoglobin myoglobine technique analytique temperatura temperature viande bovine
Bibliographic information
Pagination
p. 870-876
Other Subjects
Tecnicas analiticas; Musculos; Desnaturalizacion
Language
Slovenian
Note
Summaries (En, Sl)
2 tables; 5 ill., 5 ref.
Translated Title
Vsebnost nativnega in denaturiranega mioglobina v termicno obdelani govedini
Type
Summary; Conference; Non-Conventional
Source
Technology, Food, Nutrition: Proceedings, Raspor, PPitako, DHocevar, I. (eds.) (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.).- Ljubljana (Slovenia), 1997
Conference
1st Slovenian Congress on Food and Nutrition with International Participation, Bled (Slovenia), 21-25 Apr 1996
1998-08-15
AGRIS AP
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