Effect of resting temperature on the aggregation and gel properties of pork myosin with sodium bicarbonate

Zhan-Peng Zhu, Zhuang-Li Kang, Hui Wang, Wang-Li Cheng, Qin Hou

Open source

DOI: 10.1016/j.meatsci.2026.110225
Published: 2027-01
Container: Meat Science
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.meatsci.2026.110225,
  title = {Effect of resting temperature on the aggregation and gel properties of pork myosin with sodium bicarbonate},
  author = {Zhan-Peng Zhu and Zhuang-Li Kang and Hui Wang and Wang-Li Cheng and Qin Hou},
  year = {2027},
  journal = {Meat Science},
  doi = {10.1016/j.meatsci.2026.110225},
  url = {https://doi.org/10.1016/j.meatsci.2026.110225}
}

RIS

TY  - JOUR
TI  - Effect of resting temperature on the aggregation and gel properties of pork myosin with sodium bicarbonate
AU  - Zhan-Peng Zhu
AU  - Zhuang-Li Kang
AU  - Hui Wang
AU  - Wang-Li Cheng
AU  - Qin Hou
PY  - 2027
JO  - Meat Science
DO  - 10.1016/j.meatsci.2026.110225
UR  - https://doi.org/10.1016/j.meatsci.2026.110225
ER  -

APA

Zhu, Z., Kang, Z., Wang, H., Cheng, W., & Hou, Q. (2027). Effect of resting temperature on the aggregation and gel properties of pork myosin with sodium bicarbonate. Meat Science. https://doi.org/10.1016/j.meatsci.2026.110225

Source records

crossref · retrieved 2026-09-26T04:04:43.865Z