Sodium chloride as a preferred protein extractant for pork lean meat
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference12 articles.
1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976
2. Effect of alkali ions on myosin confirmation;Cheung;Biopolymers,1971
3. Multiple range and multiple F tests;Duncan;Biometrics,1955
4. Solution properties of protein;Franks,1993
5. Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters;Gordon;Journal of the Science of Food and Agriculture,1992
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