Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork
Yajun Zhou, Mengqing Hu, Lu Wang
Topics & Concepts
MyofibrilCuring (chemistry)ChemistryEmulsionSolubilityScanning electron microscopeSodium dodecyl sulfateFood scienceMaterials scienceChromatographyComposite materialBiochemistryPolymer chemistryOrganic chemistryMeat and Animal Product QualityBiochemical effects in animalsSensory Analysis and Statistical Methods