Thermal Analysis of Food Proteins
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Publisher
Elsevier
Reference181 articles.
1. Thermal transitions of natural actomyosin from poultry breast and thigh tissues;Acton;Poult. Sci.,1986
2. Application of differential scanning calorimetry to food technological study of fish meat gels;Akahane;Bull. Jpn. Soc. Fish.,1981
3. Moisture analysis and estimation of crystalline α-lactose in whey powders;Anderson;J. Dairy Sci.,1974
4. Meat cooking techniques–Part 1: A preliminary study of the effect of the rate of heating in water;Appel;Meat Sci.,1978
5. Functional properties of microwave-heated soybean proteins;Armstrong,1979
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