THE EFFECT OF MEAT PARTICLE SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb05825.x/fullpdf
Reference25 articles.
1. J.C. Acton, 1970 . The stability of oil-in-water emulsions containing salt-soluble meat proteins and various protein and nonprotein additives . Ph.D. dissertation . University of Georgia Library, Athens, Ga.
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