Changes in secondary structure of myofibrillar protein and its relationship with water dynamic changes during storage of battered and deep-fried pork slices.

Name: Changes in secondary structure of myofibrillar protein and its relationship with water dynamic changes during storage of battered and deep-fried pork slices.
Author: Guo, Xi-Juan

Changes in secondary structure of myofibrillar protein and its relationship with water dynamic changes during storage of battered and deep-fried pork slices. — المؤلف: Guo, Xi-Juan — Food science and biotechnology Dec 2018

المؤلف: Guo, Xi-Juan
النشر: Food science and biotechnology Dec 2018
الوصف: 1667-1673 p.