Structural changes of myoglobin in pressure-treated pork meat probed by resonance Raman spectroscopy
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Fingerprinting food: current technologies for the detection of food adulteration and contamination.Effect of high pressure on physicochemical properties of meat.Effect of high pressure treatment on the color of fresh and processed meats: A review.Effects of high-pressure processing on inactivation of Salmonella Typhimurium, eating quality, and microstructure of raw chicken breast fillets.
P2860
Structural changes of myoglobin in pressure-treated pork meat probed by resonance Raman spectroscopy
description
im August 2009 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в серпні 2009
@uk
name
Structural changes of myoglobi ...... y resonance Raman spectroscopy
@en
Structural changes of myoglobi ...... y resonance Raman spectroscopy
@nl
type
label
Structural changes of myoglobi ...... y resonance Raman spectroscopy
@en
Structural changes of myoglobi ...... y resonance Raman spectroscopy
@nl
prefLabel
Structural changes of myoglobi ...... y resonance Raman spectroscopy
@en
Structural changes of myoglobi ...... y resonance Raman spectroscopy
@nl
P2093
P1433
P1476
Structural changes of myoglobi ...... y resonance Raman spectroscopy
@en
P2093
Filip Tintchev
Uwe Kuhlmann
Volker Heinz
P304
P356
10.1016/J.FOODCHEM.2009.01.027
P577
2009-08-01T00:00:00Z