Monitoring Protein Structural Changes and Hydration in Bovine Meat Tissue Due to Salt Substitutes by Fourier Transform Infrared (FTIR) Microspectroscopy

dc.contributor.author	Perisic, Nebojsa
dc.contributor.author	Afseth, Nils Kristian
dc.contributor.author	Ofstad, Ragni
dc.contributor.author	Kohler, Achim
dc.date.accessioned	2018-02-07T08:29:39Z
dc.date.available	2018-02-07T08:29:39Z
dc.date.created	2011-12-16T12:50:28Z
dc.date.issued	2011
dc.identifier.citation	Journal of Agricultural and Food Chemistry. 2011, 59 (18), 10052-10061.
dc.identifier.issn	0021-8561
dc.identifier.uri	http://hdl.handle.net/11250/2483140
dc.language.iso	eng
dc.title	Monitoring Protein Structural Changes and Hydration in Bovine Meat Tissue Due to Salt Substitutes by Fourier Transform Infrared (FTIR) Microspectroscopy
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	acceptedVersion
dc.source.pagenumber	10052-10061
dc.source.volume	59
dc.source.journal	Journal of Agricultural and Food Chemistry
dc.source.issue	18
dc.identifier.doi	10.1021/jf201578b
dc.identifier.cristin	869292
dc.relation.project	Egen institusjon: 3583
dc.relation.project	Norges forskningsråd: 185063
cristin.unitcode	7543,0,0,0
cristin.unitname	NOFIMA
cristin.ispublished	true
cristin.fulltext	postprint
cristin.qualitycode	2