CHANGES IN MYOFIBRILLAR AND SARCOPLASMIC PROTEINS IN SALAMI PROCESSING ADDED WITH LACTOBACILLUS SAKEI/ STAPHYLOCOCCUS CARNOSUS ACCORDING TO MODULATED DIFFERENTIAL SCANNING CALORIMETRY AND THE COLOR PROFILE

Olga Carla Maria Blanco Lizarazo; Luz Indira Sotelo Diaz

doi:10.1111/jfpe.12330

CHANGES IN MYOFIBRILLAR AND SARCOPLASMIC PROTEINS IN SALAMI PROCESSING ADDED WITH LACTOBACILLUS SAKEI/ STAPHYLOCOCCUS CARNOSUS ACCORDING TO MODULATED DIFFERENTIAL SCANNING CALORIMETRY AND THE COLOR PROFILE

Olga Carla Maria Blanco Lizarazo (PHD Student)
, Luz Indira Sotelo Diaz (Correspondent Author)

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Translated title of the contribution	CHANGES IN MYOFIBRILLAR AND SARCOPLASMIC PROTEINS IN SALAMI PROCESSING ADDED WITH LACTOBACILLUS SAKEI/ STAPHYLOCOCCUS CARNOSUS ACCORDING TO MODULATED DIFFERENTIAL SCANNING CALORIMETRY AND THE COLOR PROFILE
Original language	Undefined/Unknown
Pages (from-to)	1-11
Number of pages	10
Journal	Journal of Food Process Engineering
DOIs	https://doi.org/10.1111/jfpe.12330
State	Published - 16 Jan 2016

Article Classification

Full research article

Indexación Internacional (Artículo)

SCOPUS

Scopus-Q Quartil

Q2

ISI- Q Quartil

Ninguno

Categoría Publindex

A2

Access to Document

10.1111/jfpe.12330License: CC BY-ND

http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12330/abstractLicense: CC BY-ND

Cite this

@article{ff58b918d0d146cb902dcbf57dda2bf9,

title = "CHANGES IN MYOFIBRILLAR AND SARCOPLASMIC PROTEINS IN SALAMI PROCESSING ADDED WITH LACTOBACILLUS SAKEI/ STAPHYLOCOCCUS CARNOSUS ACCORDING TO MODULATED DIFFERENTIAL SCANNING CALORIMETRY AND THE COLOR PROFILE",

author = "\{Blanco Lizarazo\}, \{Olga Carla Maria\} and \{Sotelo Diaz\}, \{Luz Indira\}",

year = "2016",

month = jan,

day = "16",

doi = "10.1111/jfpe.12330",

language = "Indefinido/desconocido",

pages = "1--11",

journal = "Journal of Food Process Engineering",

issn = "1745-4530",

publisher = "Wiley-Blackwell",

}

CHANGES IN MYOFIBRILLAR AND SARCOPLASMIC PROTEINS IN SALAMI PROCESSING ADDED WITH LACTOBACILLUS SAKEI/ STAPHYLOCOCCUS CARNOSUS ACCORDING TO MODULATED DIFFERENTIAL SCANNING CALORIMETRY AND THE COLOR PROFILE. / Blanco Lizarazo, Olga Carla Maria (PHD Student); Sotelo Diaz, Luz Indira (Correspondent Author).
In: Journal of Food Process Engineering, 16.01.2016, p. 1-11.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - CHANGES IN MYOFIBRILLAR AND SARCOPLASMIC PROTEINS IN SALAMI PROCESSING ADDED WITH LACTOBACILLUS SAKEI/ STAPHYLOCOCCUS CARNOSUS ACCORDING TO MODULATED DIFFERENTIAL SCANNING CALORIMETRY AND THE COLOR PROFILE

AU - Sotelo Diaz, Luz Indira

A2 - Blanco Lizarazo, Olga Carla Maria

PY - 2016/1/16

Y1 - 2016/1/16

U2 - 10.1111/jfpe.12330

DO - 10.1111/jfpe.12330

M3 - Artículo

SN - 1745-4530

SP - 1

EP - 11

JO - Journal of Food Process Engineering

JF - Journal of Food Process Engineering

ER -