Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-Cured Pork Loins

Author： Stadnik Joanna   Dolatowski Zbigniew J.  

Publisher： Taylor & Francis Ltd

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.17, Iss.4, 2014-04, pp. : 866-876

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Sensory Characteristics and Consumer Preference of Smoked Dry-Cured Iberian Salchichon

By        

International Journal of Food Properties, Vol. 18, Iss. 9, 2015-09 ,pp. : 1964-1972

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Detoxification on Conformational and Functional Properties of Jatropha curcas Proteins

By      

International Journal of Food Properties, Vol. 18, Iss. 7, 2015-07 ,pp. : 1524-1534

Taylor & Francis Ltd

Access to resources Recommend Favorite

Dielectric Properties of Pork Muscle

By        

International Journal of Food Properties, Vol. 18, Iss. 1, 2015-01 ,pp. : 12-20

Taylor & Francis Ltd

Access to resources Recommend Favorite

Structural and Functional Properties of Ovalbumin Glycated by Dry-Heating in the Presence of Maltodextrin

By        

International Journal of Food Properties, Vol. 18, Iss. 6, 2015-06 ,pp. : 1326-1333

Taylor & Francis Ltd

Access to resources Recommend Favorite

In-Vitro Studies on Functional Properties of Selected Natural Dietary Fibers

By Gupta Prachi   Premavalli K. S.  

International Journal of Food Properties, Vol. 14, Iss. 2, 2011-03 ,pp. : 397-410

Taylor & Francis Ltd

Access to resources Recommend Favorite