Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss

Food Biophysics - Tập 11 Số 1 - Trang 34-42 - 2016
Birgitta I. Zielbauer1, Johannes Franz2, Benjamin Viezens1, Thomas A. Vilgis2
1Max Planck Institute for Polymer Research, Mainz, Germany
2Max-Planck-Institute for Polymer Research, Mainz, Germany

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