TRANSGLUTAMINASE MEDIATED POLYMERIZATION OF CRUDE ACTOMYOSIN REFINED FROM MECHANICALLY DEBONED POULTRY MEAT2-Reference-Cited by-同舟云学术

TRANSGLUTAMINASE MEDIATED POLYMERIZATION OF CRUDE ACTOMYOSIN REFINED FROM MECHANICALLY DEBONED POULTRY MEAT2

Published:1992-01 Issue:1 Volume:3 Page:1-14
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:J Muscle Foods

Author:

AKAMITTATH JOSEPH G.,BALL HERSHELL R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1992.tb00666.x/fullpdf

Reference23 articles.

1. H.R. BALL, 1989 . Final Report on Southeastern Poultry and Egg Association Project: Binding and Texture Development in Formed Poultry Meat Products Using MDPM Refined by a Surimi Like Process, Southeastern Poultry and Egg Association, Decatur, Ga.

2. Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken Meat

3. Isolation of Actomyosin and Myosin from Post-Rigor Turkey Breast and Thigh

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