The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.00949.x/fullpdf
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1. Thermal denaturation of Turkey breast myosin under different conditions: Effect of temperature and pH, and reversibility of the denaturation
2. Dairy Ingredients effects on sausage sensory properties studied by principal component analysis
3. Comparative Evaluation of Whey Protein Concentrate, Soy Protein Isolate and Calcium-Reduced Nonfat Dry Milk as Binders in an Emulsion-Type Sausage
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