Coagulation Test for Cooked Meat Temperature: Effect of Variations in Filtration
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13227.x/fullpdf
Reference19 articles.
1. QUANTITATIVE DETERMINATION OF LOW-SALT SOLUBLE PROTEIN PATTERNS OF BOVINE MUSCLES COOKED AT DIFFERENT TEMPERATURES, BY SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS
2. HEAT-INDUCED CHANGES IN, MYOFIBRILLAR PROTEINS OF BOVINE LONGISSIMUS MUSCLE
3. Protein Changes Related to Ham Processing Temperatures I. Effect of Time-Temperature on Amount and Composition of Soluble Proteins
4. Use of Dimethyl Suberimidate, a Cross-Linking Reagent, in Studying the Subunit Structure of Oligomeric Proteins
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