Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference51 articles.
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4. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets;Barbut;Poultry Science,2005
5. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze–thaw cycles;Benjakul;Journal of the Science of Food and Agriculture,2000
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