Recovery and upgrading bovine rumen protein by extrusion: Effect of lipid content on protein disulphide cross-linlcing, solubility and molecular weight

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Bibliographic Details
Published in:Meat science 2009, Vol.84 (1), p.39-45
Main Authors: VAZ, L. C. M. A, AREAS, J. A. G
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Online Access:Get full text
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ISSN:0309-1740
1873-4138