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Ditemukan 1 dari pencarian Anda melalui kata kunci: author="Abdulatef Mrghni Ahhme...
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Changes in physicochemical properties of proteins in Kayserian Pastirma made …
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Abdulatef Mrghni Ahhmed [et al.]

In the current study, we examined the effects of beef processing to produce pastirma on the physicochemical properties of proteins in M.semimembranosus (SEM) muscle. Protein concentrations significantly increased in pastirma muscles (P < 0.01), as a result of the salting and curing process. The surface hydrophobicity values of processed samples were higher than those without processing at all g…

Edisi
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ISBN/ISSN
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Deskripsi Fisik
Food Science and Human Wellness 2 (2013) 46–55
Judul Seri
Food Science and Human Wellness
No. Panggil
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