Funder
Ontario Ministry of Agriculture, Food and Rural Affairs
Subject
Animal Science and Zoology,General Medicine
Reference11 articles.
1. AOAC. 2006 Official Methods of Analysis. 18th Edition. Association of Official Analytical Chemists, Gaithersburgs, MD.
2. Effect of regular and hydrolysed dairy proteins on texture, microstructure and colour of lean poultry meat batters;Barbut;Int. J. Food Sci. Technol.,2008
3. Barbut, S. 2015. Meat protein gelation and binding. Pages 29–45 in The Science of Poultry and Meat Processing. Free download. Accessed January 2023. www.poultryandmeatprocessing.com.
4. Comparative evaluation of whey protein concentrate, soy protein isolate and calcium-reduced nonfat dry milk as binders in an emulsion-type sausage;Ensor;J. Food Sci.,1987
5. Phosphate elimination in emulsified meat products: impact of protein-based ingredients on quality characteristics;Goemaere;Foods,2021
Cited by
1 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