Thermal denaturation of Turkey breast myosin under different conditions: Effect of temperature and pH, and reversibility of the denaturation
Author:
Publisher
Elsevier BV
Subject
Food Science
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1. Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design;Meat Science;2006-08
2. The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats;International Journal of Food Science and Technology;2005-05
3. The role of carcass chilling rate in the development of pale, exudative turkey pectoralis;Poultry Science;2002-09
4. The Role of Proteins in Water-Holding Capacity of Meat;Quality Attributes of Muscle Foods;1999
5. BIOPHYSICAL BASIS OF PALE, SOFT, EXUDATIVE (PSE) PORK AND POULTRY MUSCLE: A REVIEW;Journal of Muscle Foods;1998-01
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