Microstructure of white and dark Turkey meat batters as affected by pH
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071669708417965
Reference24 articles.
1. Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress.
2. Functionality of muscle proteins in gelation mechanisms of structured meat products
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