Timed Emulsification Studies with Chicken Breast Muscle: Soluble and Insoluble Myofibrillar Proteins
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb04956.x/fullpdf
Reference25 articles.
1. A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES
2. A Review of Factors Affecting Emulsifying Characteristics of Poultry Meat
3. EMULSION CAPACITY AND TIMED EMULSIFICATION OF CHICKEN BREAST MUSCLE MYOSIN
4. ROLE OF CHICKEN BREAST MUSCLE PROTEINS IN MEAT EMULSION FORMATION: NATURAL ACTOMYOSIN, CONTRACTED AND UNCONTRACTED MYOFIBRILS
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