Differences in thermostable actin profile of goat meat as observed in two-dimensional gel electrophoresis (2DE)
Different heat treatments, (1) chilled, 4°C (2) boiled at 100°C for 30 min and (3) autoclaved at 121°C at 15 psi for 20 min were employed on goat meat to mimic domestic and industrial cooking. The effects on intensity of actin proteins was observed using two-dimensional gel electrophoresis where sig...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , |
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| Μορφή: | Άρθρο |
| Γλώσσα: | English |
| Έκδοση: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2013
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| Διαθέσιμο Online: | http://psasir.upm.edu.my/id/eprint/41066/1/Differences%20in%20thermostable%20actin%20profile%20of%20goat%20meat%20as%20observed%20in%20two-dimensional%20gel%20electrophoresis%20%282DE%29%20%28p897-901%29.pdf |
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