Heat-Induced Gelation Properties of Surimi From Mechanically Separated Chicken
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb03994.x/fullpdf
Reference50 articles.
1. HEAT-INDUCED GELATION AND PROTEIN-PROTEIN INTERACTION OF ACTOMYOSIN
2. Functionality of muscle constituents in the processing of comminuted meat products
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