Incorporation of Blood Proteins into Sausage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb10091.x/fullpdf
Reference13 articles.
1. Functional and nutritional properties of isolated bovine blood proteins
2. H.W. Ockerman, 1980 . "Quality Control of Postmortem Muscle Tissue." 11th ed., Dept. of Animal Science, OSU, and The Ohio Agricultural R & D Center.
3. Chemical coagulation of industrial animal blood using aluminum sulfate, zinc sulfate, methanol, and acetone
4. UTILIZATION OF HIGH PROTEIN TISSUE POWDERS AS A BINDER/EXTENDER IN MEAT EMULSIONS
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