Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi
| Data(s) |
01/12/2008
|
|---|---|
| Resumo |
The influence of ageing and cooking on the Raman spectrum of porcine longissimus dorsi was investigated. The rich information contained in the Raman spectrum was highlighted, with numerous changes attributed to changes in the environment and conformations of the myofibrillar proteins. |
| Identificador |
http://dx.doi.org/10.1016/j.meatsci.2008.05.016 http://www.scopus.com/inward/record.url?scp=52249100402&partnerID=8YFLogxK |
| Idioma(s) |
eng |
| Direitos |
info:eu-repo/semantics/restrictedAccess |
| Fonte |
Beattie , J , Bell , S , Borggaard , C & Moss , B 2008 , ' Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi ' Meat Science , vol 80 , no. 4 , pp. 1205-1211 . DOI: 10.1016/j.meatsci.2008.05.016 |
| Palavras-Chave | #/dk/atira/pure/subjectarea/asjc/1100/1106 #Food Science |
| Tipo |
article |
