Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi - Result

Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	Food Chemistry
Volume	148
Pages (from-to)	120-123
Number of pages	4
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2013.10.017
Publication status	Published - 2014

ID: 75582517