Quality Characteristics of Restructured Turkey Meat with Variable Alginate/Calcium-Lactate Ratios
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb04650.x/fullpdf
Reference13 articles.
1. Effect of Algin/Calcium Binder Levels on Various Characteristics of Structured Beef
2. AN OBJECTIVE MEASUREMENT FOR EVALUATION OF BIND IN RESTRUCTURED LAMB ROASTS
3. PARAMETERS AFFECTING MEAT PROTEIN EXTRACTION AND INTERPRETATION OF MODEL SYSTEM DATA FOR MEAT EMULSION FORMATION
4. Binding, Sensory and Storage Properties of Algin/Calcium Structured Beef Steaks
5. Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks
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