Effect of hydrolysed and regular dairy proteins on the texture, colour and microstructure of poultry meat emulsions
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071660701691284
Reference21 articles.
1. Properties of Mixed and Filled-type Dairy Gels
2. THERMO-RHEOLOGY, QUALITY CHARACTERISTICS, AND MICROSTRUCTURE OF FRANKFURTERS PREPARED WITH SELECTED PLANT AND MILK ADDITIVES
3. Use of dairy proteins in lean poultry meat batters – a comparative study
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