Effects of direct current magnetic field treatment time on the properties of pork myofibrillar protein

Authors :: Jing Ma
Jin Huang
Kun Yang
Huiling Wang
Manman Zhao
Di Wu
Weiqing Sun
Source :: International Journal of Food Science & Technology. 56:733-741
Publication Year :: 2020
Publisher :: Wiley, 2020.

Subjects :: Chemistry
Direct current
Water holding capacity
Treatment time
Texture (crystalline)
Composite material
Myofibril
Microstructure
Industrial and Manufacturing Engineering
Food Science
Magnetic field

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