Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking
Published in: | Food Biophysics |
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Main Authors: | , , , , |
Other Authors: | , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Springer Science and Business Media LLC
2021
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Subjects: | |
Online Access: | http://dx.doi.org/10.1007/s11483-021-09690-y https://link.springer.com/content/pdf/10.1007/s11483-021-09690-y.pdf https://link.springer.com/article/10.1007/s11483-021-09690-y/fulltext.html |
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