Rheological parameters as predictors of protein functionality

A model study using myofibrils of different fibre-type composition

Bjorg Egelandsdal (Corresponding Author), Berit Martinsen, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

58 Citations (Scopus)
Original languageEnglish
Pages (from-to)97-111
JournalMeat Science
Volume39
Issue number1
DOIs
Publication statusPublished - 1995
MoE publication typeA1 Journal article-refereed

Cite this

Egelandsdal, Bjorg ; Martinsen, Berit ; Autio, Karin. / Rheological parameters as predictors of protein functionality : A model study using myofibrils of different fibre-type composition. In: Meat Science. 1995 ; Vol. 39, No. 1. pp. 97-111.
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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 journalArticleScientificpeer-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 -