Protein-to-film adhesion as examined by amino analysis of protein binding to three different packaging films-Reference-Cited by-同舟云学术

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Protein-to-film adhesion as examined by amino analysis of protein binding to three different packaging films

Published:1998-05 Issue:5 Volume:77 Page:745-751
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Clardy C.B.,Han I.Y.,Acton J.C.,Wardlaw F.B.,Bridges W.B.,Dawson P.L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/77/5/745/4320217/poultrysci77-0745.pdf

Reference17 articles.

1. Protein-protein interactions in processed meats;Acton;Recip. Meats Conf. Proc.,1984

2. Thermal transitions of natural actomyosin from breast and thigh tissue;Acton;Poultry Sci.,1986

3. Official Methods of Analysis;AOAC,1975

4. Film type effects on meat-to-film adhesion examined by scanning electron microscopy;Clardy;Poultry Sci.,1995

5. Role of chicken breast muscle proteins in meat emulsion formation: Myosin, actin, and synthetic actomyosin;Galluzzo;J. Food Sci.,1978

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Adhesion Aspects in Packaging;Journal of Adhesion Science and Technology;2012-05-17

2. Poultry packaging;Poultry Meat Processing and Quality;2004

3. Packaging;Poultry Meat Processing;2000-12-26

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