Wu, Zhiyun <br/><br/>
Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Nov 2006 
 - 8589-97 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf061576w  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cooking<br/>Magnetic Resonance Spectroscopy<br/>Protein Structure, Secondary<br/>Proteins--chemistry<br/>Protons<br/>Sodium Chloride<br/>Spectroscopy, Fourier Transform Infrared<br/>Swine<br/>Time Factors<br/>Water--chemistry