articleTop 1% cited
Effects of heat on meat proteins – Implications on structure and quality of meat products
Meat Science · 2005 · Vol. 70(3) · pp. 493–508
Eva Tornberg✉(Lund University)
Meat and Animal Product QualityCollagen: Extraction and CharacterizationProteins in Food SystemsMyofibrilFood scienceChemistrySarcoplasmGlobular proteinDenaturation (fissile materials)ShrinkageTexture (cosmology)Muscle proteinBiochemistry
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1,264
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References
Developments in meat science—1
Meat Science · 1980 · 389 citations
Functional properties of food macromolecules
Journal of Food Engineering · 1988 · 378 citations
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