Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride-Reference-Cited by-同舟云学术

Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride

Published:2006-07-20 Issue:6 Volume:63 Page:945-950
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Nayak R.,Kenney P. B.,Slider S.,Head M. K.,Killefer J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15829.x/fullpdf

Reference18 articles.

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2. Texture profile analysis;Bourne;Food Technol.,1978

3. Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna;Claus;J. Muscle Foods,1994

4. Role of chicken breast muscle protein in meat emulsion formation: natural actomyosin, contracted and uncontracted myofibrils;Galluzzo;J. Food Sci.,1978

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