Thermal Gelation Properties of Protein Fractions from Pork and Chicken Breast Muscles-Reference-Cited by-同舟云学术

Thermal Gelation Properties of Protein Fractions from Pork and Chicken Breast Muscles

Published:1995-07 Issue:4 Volume:60 Page:742-747
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LAN Y.H.,NOVAKOFSKI J.,McCUSKER R.H.,BREWER M.S.,CARR T.R.,McKEITH F.K.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb06219.x/fullpdf

Reference44 articles.

1. Functionality of muscle constituents in the processing of comminuted meat products

2. Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress.

3. A.J. Bailey, and N.D. Light, 1989 . Connective tissue in meat and meat products p. 153 -238 . Elsevier Science Publishers LTD. London and New York.

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