Protein molecular interactions involved in the formation of frankfurters: Effect of fat level and heating rate-Reference-Cited by-同舟云学术

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Protein molecular interactions involved in the formation of frankfurters: Effect of fat level and heating rate

Published:1998-08 Issue:4 Volume:49 Page:411-423
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Cofrades S.,Jiménez-Colmenero F.

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. The effect of meat particles size on extractable protein, cooking loss and binding strength in chicken loaves;Acton;Journal of Food Science,1972

2. Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC),1984

3. Effect of heating rate on meat batter stability, texture and gelation;Barbut;Journal of Food Science,1990

4. Mapping of hydrophobicity sites on the surface of myosin and its fragments;Borejdo;Biochemistry,1983

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