Relationship of changes in quality attributes and protein solubility of ground beef under pasteurization conditions

Journal article

Barbara A Rasco, Lihong Niu, Juming Tang, Keqiang Lai and Yiqun Huang

LWT - Food Science and Technology, Vol.61(1), pp.19-24

2015

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Title: Relationship of changes in quality attributes and protein solubility of ground beef under pasteurization conditions
Creators: Barbara A Rasco - Washington State University
Lihong Niu - Shanghai Ocean University
Juming Tang - Washington State University
Keqiang Lai - Shanghai Ocean University
Yiqun Huang - Washington State University
Publication Details: LWT - Food Science and Technology, Vol.61(1), pp.19-24
Identifiers: 996631211501851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article