Freezing-induced denaturation of myofibrillar proteins in frozen meat

S Lee, K Jo, HG Jeong, YS Choi… - Critical Reviews in …, 2024 - Taylor & Francis
Freezing is commonly used to extend the shelf life of meat and meat products but may
impact the overall quality of those products by inducing structural changes in myofibrillar …
被引用次数：44 相关文章

Freezing-induced denaturation of myofibrillar proteins in frozen meat.

S Lee, K Jo, HG Jeong, YS Choi… - Critical Reviews in …, 2022 - europepmc.org
Freezing is commonly used to extend the shelf life of meat and meat products but may
impact the overall quality of those products by inducing structural changes in myofibrillar …

Freezing-induced denaturation of myofibrillar proteins in frozen meat

S Lee, K Jo, HG Jeong, YS Choi… - Critical Reviews in …, 2024 - ingentaconnect.com
Freezing is commonly used to extend the shelf life of meat and meat products but may
impact the overall quality of those products by inducing structural changes in myofibrillar …

Freezing-induced denaturation of myofibrillar proteins in frozen meat

S Lee, K Jo, HG Jeong, YS Choi… - Critical reviews in … - pubmed.ncbi.nlm.nih.gov
Freezing is commonly used to extend the shelf life of meat and meat products but may
impact the overall quality of those products by inducing structural changes in myofibrillar …