Mechanism of Binding Chunks of Meat 1. Effect of Physical and Chemical Treatments-Reference-Cited by-同舟云学术

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Mechanism of Binding Chunks of Meat 1. Effect of Physical and Chemical Treatments

Published:1970-04 Issue:2 Volume:3 Page:44-48
ISSN:0008-3860
Container-title:Canadian Institute of Food Technology Journal
language:en
Short-container-title:Canadian Institute of Food Technology Journal

Author:

Schnell P.G.,Vadehra D.V.,Baker R.C.

Publisher

Elsevier BV

Subject

General Medicine

Reference16 articles.

1. Official methods for analysis,1965

2. Determination of nucleic acids in animal tissue;Cerriotti;J. Biol. Chem.,1955

3. Effect of polyphosphates on binding properties of chicken meat;Froning;Poultry Sci.,1965

4. Binding and water retention properties of light and dark chicken meat;Froning;Poultry Sci.,1966

5. Effect of some proteins on the binding quality of an experiment sausage;Fukazawa;J. Food Sci.,1961

Cited by 55 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters;British Poultry Science;2009-01

2. Reducing salt in meat and poultry products;Reducing Salt in Foods;2007

3. Beef broth flavour: study of flavour development;Journal of the Science of Food and Agriculture;2000

4. Reducing salt (sodium) levels in processed meat, poultry and fish products;Production and Processing of Healthy Meat, Poultry and Fish Products;1997

5. Film Type Effects on Meat-to-Film Adhesion Examined by Scanning Electron Microscopy;Poultry Science;1995-06

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