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1 Ergebnisse
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Protein aggregation in cooked pork products: New details on..:
Rutigliano, Mariacinzia
;
Picariello, Gianluca
;
Trani, Antonio
..
Food Chemistry. 294 (2019) - p. 238-247 , 2019
Link:
https://doi.org/10.1016/j.foodchem.2019.05.083
RT Journal T1
Protein aggregation in cooked pork products: New details on the supramolecular organization
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2019.05.083&Exemplar=1&LAN=DE A1 Rutigliano, Mariacinzia A1 Picariello, Gianluca A1 Trani, Antonio A1 Di Luccia, Aldo A1 la Gatta, Barbara PB Elsevier BV YR 2019 SN 0308-8146 JF Food Chemistry VO 294 SP 238 OP 247 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2019.05.083 DO https://doi.org/10.1016/j.foodchem.2019.05.083 SF ELIB - SuUB Bremen
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