High temperature processing effects on the properties of fowl meat gels-Reference-Cited by-同舟云学术

High temperature processing effects on the properties of fowl meat gels

Published:1997-05 Issue:5 Volume:76 Page:774-779
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Voller-Reasonover L,Han IY,Acton JC,Titus TC,Bridges WC,Dawson PL

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/76/5/774/4330655/poultrysci76-0774.pdf

Reference20 articles.

1. Functional properties of raw materials;Acton;Meat Ind.,1985

2. The basis of meat texture;Bailey;J. Sci. Food Agric.,1972

3. Texture profile analysis;Bourne;Food Technol.,1978

4. Heat-induced changes in myofibrillar proteins of bovine Longissimus dorsi muscle;Cheng;J. Food Sci.,1979

5. Choi, Y. H., 1985. Food thermal property prediction as affected by temperature and composition. Ph.D. thesis, Purdue University, West Lafayette, IN.

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