The influence of extraction and precipitation pH on the dry matter yield of broiler dark meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/84/8/1303/4340036/poultrysci84-1303.pdf
Reference23 articles.
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2. A pilotplant washing procedure to remove fat and color components from mechanically deboned chicken meat;Dawson;Poult. Sci.,1989
3. Changes in the phospholipids and neutral—Lipid fractions of mechanically deboned chicken meat due to washing, cooking and storage;Dawson;Poult. Sci.,1990
4. Poultry meat color;Fletcher,1997
5. Spinning of peanut protein fibers;Fletcher;Peanut Sci.,1977
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2. Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes;International Journal of Food Engineering;2017-04-01
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4. Potential Production of Healthier Protein Isolate from Broiler Meat using Modified Acid-Aided pH Shift Process;Food and Bioprocess Technology;2016-03-14
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