STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY
Abstract Study of protein stability depending on the various technological factors allows to directionally adjust the physicochemical properties of raw meat and the quality of finished meat products. The paper investigates the possibility of using the DSC to study the influence of monovalent and div...
| Päätekijät: | , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English |
| Julkaistu: |
The V.M. Gorbatov All-Russian Meat Research Institute
2016-06-01
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| Sarja: | Теория и практика переработки мяса |
| Aiheet: | |
| Linkit: | https://www.meatjournal.ru/jour/article/view/7 |