Funder
National Research Initiative
Reference54 articles.
1. Preblended and prerigor meat in sausage emulsions;Acton;Food Technology,1969
2. Emulsion stabilizing properties of soy protein isolates mixed with sodium caseinates;Aoki;Journal of Food Science,1984
3. Functionality of muscle proteins in gelation mechanisms of structured meat products;Asghar;CRC Critical Reviews in Food Science and Nutrition,1985
4. Chance of state: physical transformation;Atkins,1978
5. Effect of cooking temperature on the microstructure of meat batters prepared with salt and phosphate;Barbut;Food Science and Technology-Lebensmittel-Wissenschaft & Technologie,1996
Cited by
41 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