Open AccessEffects of pH and muscle type on the viscoelastic and water-holding properties during heat-induced gelation of porcine myofibrillar proteins
Author(s) -
Amity Dawn Westphalen
Publication year - 2020
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/rtd-20200817-100
Subject(s) - myofibril , viscoelasticity , chemistry , biophysics , materials science , biochemistry , composite material , biology