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Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins

Youngjae Cho1, Eun-Jung Lee2, Jiseon Lee1

  • 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.

Food Science of Animal Resources
|January 18, 2020
PubMed

Keywords:
freezinghigh pressureice nucleation temperaturepork loinprotein structure

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