The Study of Thermal Denaturation of Beef, Pork, Chicken and Turkey Muscle Proteins Using Differential Scanning Calorimetry

Theory and practice of meat processing
doi 10.21323/2414-438x-2019-4-3-19-23
Full Text
Abstract

Available in full text

Date
Authors
Publisher

The Gorbatov's All-Russian Meat Research Institute


Related search