Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak
Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak
نویسندگان: بهاره عمادزاده , هما بقایی , مونا مظاهری کلهرودی , مرضیه بلندی
نشریه: JOURNAL OF FOOD PROCESSING AND PRESERVATION , 9 , 45 , 2021
کد مقاله |
2014 |
عنوان فارسی مقاله |
Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak |
عنوان لاتین مقاله |
Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak |
نمایه علمی معتبر |
JCR |
IF |
2.609 |
عنوان نشریه |
JOURNAL OF FOOD PROCESSING AND PRESERVATION |
شماره نشریه |
9 |
دوره |
45 |
سال انتشار شمسی |
1400/06/10 |
سال انتشار میلادی |
2021 |