A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition.

about

A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition.

Item

http://www.wikidata.org/entity/Q47882541

description

2017 nî lūn-bûn

@nan

2017年の論文

@ja

2017年学术文章

@wuu

2017年学术文章

@zh

2017年学术文章

@zh-cn

2017年学术文章

@zh-hans

2017年学术文章

@zh-my

2017年学术文章

@zh-sg

2017年學術文章

@yue

2017年學術文章

@zh-hant

name

A comparative study of functio ...... icken meat with NaCl addition.

@en

A comparative study of functio ...... icken meat with NaCl addition.

@nl

type

Item

label

A comparative study of functio ...... icken meat with NaCl addition.

@en

A comparative study of functio ...... icken meat with NaCl addition.

@nl

prefLabel

A comparative study of functio ...... icken meat with NaCl addition.

@en

A comparative study of functio ...... icken meat with NaCl addition.

@nl

P1476

A comparative study of functio ...... icken meat with NaCl addition.

@en

P2093

Guanghong Zhou

http://www.w3.org/2001/XMLSchema#string

Linlin Cai

http://www.w3.org/2001/XMLSchema#string

Minyi Han

http://www.w3.org/2001/XMLSchema#string

Shaolin Deng

http://www.w3.org/2001/XMLSchema#string

Tong Xing

http://www.w3.org/2001/XMLSchema#string

Xinglian Xu

http://www.w3.org/2001/XMLSchema#string

Xue Zhao

http://www.w3.org/2001/XMLSchema#string

P2860

Muscle growth and poultry meat quality issues

Oxidative Stress and Metabolic Perturbations in Wooden Breast Disorder in Chickens

Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification.

The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: a low field NMR study.

High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages.

Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.

NMR-based metabonomics reveals relationship between pre-slaughter exercise stress, the plasma metabolite profile at time of slaughter, and water-holding capacity in pigs.

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review.

Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment - a low-field NMR study.

Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins.

P304

3473-3481

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.3382/PS/PEX116

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2017-09-01T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

28854749

http://www.w3.org/2001/XMLSchema#string