Author:
Jongberg Sisse,Terkelsen Linda de S.,Miklos Rikke,Lund Marianne N.
Funder
Danish Council for Independent Research |Technology and Production within The Danish Agency for Science Technology and Innovation
Reference20 articles.
1. Microstructure as related to the water-holding, textural and sensory properties of emulsion sausages;Andersson,1997
2. Tissue sulfhydryl groups;Ellman;Archives of Biochemistry and Biophysics,1959
3. Role of chicken breast muscle proteins in meat emulsion formation — Myosin, actin and synthetic actomyosin;Galluzzo;Journal of Food Science,1978
4. Mechanisms of meat batter stabilization — A review;Gordon;Critical Reviews in Food Science and Nutrition,1992
5. Quantification of protein modification by oxidants;Hawkins;Free Radical Biology and Medicine,2009