| Original language | English |
|---|---|
| Pages (from-to) | 97-111 |
| Journal | Meat Science |
| Volume | 39 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 1995 |
| MoE publication type | A1 Journal article-refereed |
Cite this
Egelandsdal, B., Martinsen, B., & Autio, K. (1995). Rheological parameters as predictors of protein functionality: A model study using myofibrils of different fibre-type composition. Meat Science, 39(1), 97-111. https://doi.org/10.1016/0309-1740(95)80011-5
@article{f89f565309ac4ad89cacaf678b6876e7,
title = "Rheological parameters as predictors of protein functionality: A model study using myofibrils of different fibre-type composition",
author = "Bjorg Egelandsdal and Berit Martinsen and Karin Autio",
year = "1995",
doi = "10.1016/0309-1740(95)80011-5",
language = "English",
volume = "39",
pages = "97--111",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "1",
}
Egelandsdal, B, Martinsen, B & Autio, K 1995, 'Rheological parameters as predictors of protein functionality: A model study using myofibrils of different fibre-type composition', Meat Science, vol. 39, no. 1, pp. 97-111. https://doi.org/10.1016/0309-1740(95)80011-5
Rheological parameters as predictors of protein functionality : A model study using myofibrils of different fibre-type composition. / Egelandsdal, Bjorg (Corresponding Author); Martinsen, Berit; Autio, Karin.
In: Meat Science, Vol. 39, No. 1, 1995, p. 97-111.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Rheological parameters as predictors of protein functionality
T2 - A model study using myofibrils of different fibre-type composition
AU - Egelandsdal, Bjorg
AU - Martinsen, Berit
AU - Autio, Karin
PY - 1995
Y1 - 1995
U2 - 10.1016/0309-1740(95)80011-5
DO - 10.1016/0309-1740(95)80011-5
M3 - Article
VL - 39
SP - 97
EP - 111
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 1
ER -
Egelandsdal B, Martinsen B, Autio K. Rheological parameters as predictors of protein functionality: A model study using myofibrils of different fibre-type composition. Meat Science. 1995;39(1):97-111. https://doi.org/10.1016/0309-1740(95)80011-5