食品科学与人类健康(英文)2013，Vol.2Issue(1)：P.46-55,10.DOI:10.1016/j.fshw.2013.03.001
Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M.semimembranosus muscle of cows during traditional processing
Abdulatef Mrghni Ahhmed 1Gen Kaneko 2Hideki Ushio 2Tomo Inomata 3Hasan Yetim 4Safa Karaman 4Michio Muguruma 5Ryoichi Sakata3
作者信息
- 1. Graduate School of Agricultural and Life Sciences,The University of Tokyo,Tokyo 113-8657,Japan School of Veterinary Medicine,Azabu University,Sagamihara 252-5201,Japan Food Engineering Department,Faculty of Engineering,Erciyes University,Kayseri 38039,Turkey
- 2. Graduate School of Agricultural and Life Sciences,The University of Tokyo,Tokyo 113-8657,Japan
- 3. School of Veterinary Medicine,Azabu University,Sagamihara 252-5201,Japan
- 4. Food Engineering Department,Faculty of Engineering,Erciyes University,Kayseri 38039,Turkey
- 5. Interdisciplinary Graduate School of Agriculture and Engineering,University of Miyazaki,Miyazaki 889-2192,Japan
- 折叠
摘要
关键词
Pastirma/Protein digestion/Meat processing/Physicochemical properties/M.semimembranosus分类
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Abdulatef Mrghni Ahhmed,Gen Kaneko,Hideki Ushio,Tomo Inomata,Hasan Yetim,Safa Karaman,Michio Muguruma,Ryoichi Sakata..Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M.semimembranosus muscle of cows during traditional processing[J].食品科学与人类健康(英文),2013,2(1):P.46-55,10.
