Evaluation of protein aggregation in cooked meat
Promeyrat, A., Gatellier, P., Lebret, B., Kajak-Siemaszko, K., Aubry, L., Santé-Lhoutellier, V.
Published in Food chemistry (2010)
Published in Food chemistry (2010)
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Journal Article
Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation
Promeyrat, A., Sayd, T., Laville, E., Chambon, C., Lebret, B., Gatellier, Ph
Published in Food chemistry (01.08.2011)
Published in Food chemistry (01.08.2011)
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Journal Article
Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature
Promeyrat, A., Bax, M.L., Traoré, S., Aubry, L., Santé-Lhoutellier, V., Gatellier, Ph
Published in Meat science (01.08.2010)
Published in Meat science (01.08.2010)
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Journal Article