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References

Details

Published: Nov 01, 2019
Vol/Issue: 261
Pages: 140-149
License: View

Authors

Sir Run Run Shaw Hospital

H

Hang Wang

Dianchi Lake Ecosystem Observation and Research Station of Yunnan Province , Kunming 650228 ,

Funding

National Natural Science Foundation of China Award: 31671789

Cite This Article

Shuyi Qian, Xia Li, Hang Wang, et al. (2019). Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle. Journal of Food Engineering, 261, 140-149. https://doi.org/10.1016/j.jfoodeng.2019.06.013

Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle

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