A study of the effects of frozen storage on certain functional properties of meat and fish protein
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb00311.x/fullpdf
Reference18 articles.
1. A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats
2. Timed Emulsification Studies with Chicken Breast Muscle: Soluble and Insoluble Myofibrillar Proteins
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