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	2018-02-12T09:34:25Z
dc.date.available	2018-02-12T09:34:25Z
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.	nb_NO
dc.identifier.issn	0021-8561
dc.identifier.uri	http://hdl.handle.net/11250/2483966
dc.language.iso	eng	nb_NO
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no	*
dc.title	Monitoring Protein Structural Changes and Hydration in Bovine Meat Tissue Due to Salt Substitutes by Fourier Transform Infrared (FTIR) Microspectroscopy	nb_NO
dc.type	Journal article	nb_NO
dc.type	Peer reviewed	nb_NO
dc.description.version	acceptedVersion
dc.source.pagenumber	10052-10061	nb_NO
dc.source.volume	59	nb_NO
dc.source.journal	Journal of Agricultural and Food Chemistry	nb_NO
dc.source.issue	18	nb_NO
dc.identifier.doi	10.1021/jf201578b
dc.identifier.cristin	869292
dc.relation.project	Egen institusjon: 3583	nb_NO
dc.relation.project	Norges forskningsråd: 185063	nb_NO
cristin.unitcode	192,14,0,0
cristin.unitcode	192,15,0,0
cristin.unitname	Miljøvitenskap og naturforvaltning
cristin.unitname	Realfag og teknologi
cristin.ispublished	true
cristin.fulltext	postprint
cristin.qualitycode	2

Med mindre annet er angitt, så er denne innførselen lisensiert som Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal