Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study

Meat Science ◽  
2001 ◽  
Vol 58 (4) ◽  
pp. 413-419 ◽  
Author(s):  
N Aktaş ◽  
M Kaya
2006 ◽  
Vol 441 (2) ◽  
pp. 124-126 ◽  
Author(s):  
Nara C. de Souza ◽  
Josmary R. Silva ◽  
José A. Giacometti ◽  
Osvaldo N. Oliveira

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