Author:
Kinsella J.E.,Whitehead D.M.
Reference303 articles.
1. Effect of heat processing on extractability of salt-soluble protein, tissue binding strength and cooking loss in poultry meat loaves;Acton;J. Food Sci.,1972
2. Hydrolysis of food proteins for food uses;Adler-Nissen,1986
3. The transferrins;Aisen,1980
4. The composition, structure and origin of proteose-peptone component 5 of bovine milk;Andrews;Eur. J. Biochem.,1978
5. Modificaiton to change physical and functional properties of food proteins;Arai,1986
Cited by
553 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