Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference61 articles.
1. AOAC 1980 Official Methods of Analysis (13th edn). Association of Official Analytical Chemists, Washington, DC
2. Functionality of muscle proteins in gelation mechanisms of structured meat products
3. Effect of Three Chloride Salts and Chopping Time on the Microstructure and Texture of Meat Batters
4. Rheological and Gelation Properties of Meat Batters Prepared with Three Chloride Salts
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