Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

OriginalsprogEngelsk
TidsskriftFood Research International
Vol/bind101
Sider (fra-til)266-273
Antal sider8
ISSN0963-9969
DOI
StatusUdgivet - 2017

ID: 185406170