Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility
Authors:
- Weizheng SunWeizheng Sun
- Mouming ZhaoMouming Zhao
- Bao YangBYBao Yang
- Haifeng ZhaoHaifeng Zhao
- Chun CuiCCChun Cui
- 1 July 2011
- journal article
- Published by Elsevier in Meat Science
- Vol. 88 (3) , 462-467
Abstract
No abstract availableKeywords
Funding Information
- Science and Technology Program of Guangdong Province (2008A024200007, 2009A020101002)
- National Special Funds for Scientific Research on Public Causes of Agriculture (200903012)
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