Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/79/1/99/4424977/poultrysci79-0099.pdf
Reference42 articles.
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4. Two improved and simplified methods for the spectrophotometric determination of hydroxyproline;Bergman;J. Anal. Chem.,1963
5. Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle;Bertola;J. Food Process. Preserv.,1994
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