STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY

E. K. Tunieva; I. Dederer

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

eng | рус

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

Theory and practice of meat processing

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Tunieva E.K., Dederer I. STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY. Theory and practice of meat processing. 2016;1(1):19-24. https://doi.org/10.21323/2414-438X-2016-1-1-19-24

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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Theory and practice of meat processing

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