Publication | Closed Access

Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage

Decreased Gelling PropertiesBiochemistryQuick-frozen PorkProtein FoldingNatural SciencesAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingProtein RefoldingMeat ScienceBiomolecular EngineeringHealth Sciences