articleMeat ScienceMar 11, 2005Closed access

Effects of heat on meat proteins – Implications on structure and quality of meat products

ETE. Tornberg

Lund University

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

1,287
total citations
FWCI
25.52
Percentile
100%
References
65
Citations per year

Authors

1
  • ET
    E. TornbergCorresponding

    Lund University

Topics & keywords

Topics
Keywords
  • Myofibril
  • Food science
  • Chemistry
  • Sarcoplasm
  • Globular protein
  • Denaturation (fissile materials)
  • Shrinkage
  • Texture (cosmology)
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