Influence of pH and haem pigments level on degree of their denaturation and colour of meat mixes during heating

BE Kupiec, K Palka, T Kolczak

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)194 - 200
Number of pages7
JournalZeszyty Naukowe Arw Krakowie
Volume290
Publication statusFirst published - 1994

Keywords

  • Denaturation
  • Haem pigments
  • Meat
  • Ph level
  • Pigment

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