| Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining | |
| Wang, Zhenyu; Xu, Weiwei; Kang, Ning; Shen, Qingwu; Zhang, Dequan* | |
| 刊名 | Meat Science
 |
| 2016 | |
| 卷号 | 113页码:132-138 |
| 关键词 | Pulse vacuum brining Water holding capacity Myofibrillar Myofibril diameter Sarcomere length Lamb |
| ISSN号 | 0309-1740 |
| DOI | 10.1016/j.meatsci.2015.11.015 |
| URL标识 | 查看原文 |
| WOS记录号 | WOS:000368949400019;EI:20155001666569 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/5117632 |
| 专题 | 湖南农业大学 |
| 作者单位 | 1.[Zhang, Dequan 2.Kang, Ning 3.Xu, Weiwei 4.Wang, Zhenyu] Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China. |
| 推荐引用方式 GB/T 7714 | Wang, Zhenyu,Xu, Weiwei,Kang, Ning,et al. Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining[J]. Meat Science,2016,113:132-138. |
| APA | Wang, Zhenyu,Xu, Weiwei,Kang, Ning,Shen, Qingwu,&Zhang, Dequan*.(2016).Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining.Meat Science,113,132-138. |
| MLA | Wang, Zhenyu,et al."Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining".Meat Science 113(2016):132-138. |
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