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CyTA - Journal of Food Volume 15, 2017 - Issue 2
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Original Articles

The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major

El mecanismo de la formación de gel proteínico miofibrilar inducido con calor de psoas mayor de conejo

Luqi WeiKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
,
Baowei CuiKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
,
Muneer Ahmed JamaliKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
,
Teng HuiKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
,
Shixin LiuKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
,
Yingjie BaoKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
,
Zengqi PengKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. ChinaView further author information
&
Yawei ZhangKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P.R. ChinaCorrespondence[email protected]
View further author information
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Pages 181-190 | Received 03 May 2016, Accepted 07 Sep 2016, Published online: 05 Dec 2016

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