EMULSIFYING CAPACITY OF MUSCLE PROTEIN: PHASE VOLUMES AT EMULSION COLLAPSE-Reference-Cited by-同舟云学术

EMULSIFYING CAPACITY OF MUSCLE PROTEIN: PHASE VOLUMES AT EMULSION COLLAPSE

Published:1972-11 Issue:6 Volume:37 Page:904-906
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ACTON J.C.,SAFFLE R.L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb03699.x/fullpdf

Reference14 articles.

1. J.C. Acton, 1970 . The stability of oil-in-water emulsions containing salt-soluble meat proteins and various protein and non-protein additives . Ph.D. thesis , University of Georgia Libraries, Athens, Ga.

2. J.A. Carpenter, 1964 . A study of some of the physical and chemical characteristics of a &&age emulsion using a model system . Ph.D. thesis . University of Georgia Libraries, Athens. Ga.

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