Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations
Author:
Funder
National Research Foundation of Korea
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2019.e48
Reference20 articles.
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3. Technical note: A simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Sci,2006
4. Physicochemical and sensory characteristics of fish gelatin;Choi;J Food Sci,2000
5. Reducing salt: A challenge for the meat industry;Desmond;Meat Sci,2006
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