Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb00825.x/fullpdf
Reference18 articles.
1. A Review of Factors Affecting Emulsifying Characteristics of Poultry Meat
2. Stability Study of Comminuted Poultry Meats in Frozen Storage
3. EFFECT OF COMPOSITION ON THE STABILITY OF SAUSAGE-TYPE EMULSIONS
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