ROLE OF pH IN GEL FORMATION OF WASHED CHICKEN MUSCLE AT LOW IONIC STRENGTH
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2001.tb00751.x/fullpdf
Reference37 articles.
1. SOME PROPERTIES of FISH GELS MADE FROM SEVERAL NORTHWEST ATLANTIC SPECIES IN the PRESENCE of HIGH and LOW SALT
2. Influence of Sodium, Potassium and Magnesium Chloride on Thermal Properties of Beef Muscle
3. Ionic Strength Effects on Heat-induced Gelation of Myofibrils and Myosin from Fast- and Slow-twitch Rabbit Muscles
4. Effects of pH and NaCl on Gel Strength of Pacific Whiting Surimi
5. Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin
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