Concepedia

Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles

M. Spaziani, Manuela Del Torre, Mara Lucia Stecchini

Meat Science · 2008 · 145 citations · 64 references

DOI

Concepts

References

64

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

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A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations

, , +7

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

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TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat

Felipe Ruiz de Huidobro, Eugenio Miguel, B. Blázquez et al. · Meat Science · 2004 · 381 citations

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