Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi

Line Christensen, Hanne Christine S. Bertram, Margit Dall Aaslyng, Mette Christensen

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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@article{d6ca4eb255ff4c9da441756a0402ff43,

title = "Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi",

author = "Line Christensen and Bertram, {Hanne Christine S.} and Aaslyng, {Margit Dall} and Mette Christensen",

year = "2011",

doi = "10.1016/j.meatsci.2011.03.002",

language = "English",

volume = "88",

pages = "718--722",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi

AU - Christensen, Line

AU - Bertram, Hanne Christine S.

AU - Aaslyng, Margit Dall

AU - Christensen, Mette

PY - 2011

Y1 - 2011

U2 - 10.1016/j.meatsci.2011.03.002

DO - 10.1016/j.meatsci.2011.03.002

M3 - Journal article

C2 - 21450413

VL - 88

SP - 718

EP - 722

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 4

ER -