Investigation of the effects of different concentrations of sucrose on the thermal properties of porcine proteins using DSC
M. Solina, P. Baumgartner, G. Skurray and J. Bergan
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Investigation of the effects of different concentrations of sucrose on the thermal properties of porcine proteins using DSC
M. Solina, P. Baumgartner, G. Skurray and J. Bergan