PHYSICO-CHEMICAL STUDIES OF MODEL MEAT EMULSION IN RELATION TO THE PREPARATION OF STABLE SHEEP AND GOAT MEAT SAUSAGE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb09118.x/fullpdf
Reference21 articles.
1. EMULSIFYING CAPACITY OF MUSCLE PROTEIN: PHASE VOLUMES AT EMULSION COLLAPSE
2. Water and solute binding by proteins
3. A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats
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