Effect of Freezing, Evaporation and Freeze-Drying on Emulsifying Capacity of Salt-Soluble Protein-Reference-Cited by-同舟云学术

Effect of Freezing, Evaporation and Freeze-Drying on Emulsifying Capacity of Salt-Soluble Protein

Published:1968-07 Issue:4 Volume:47 Page:1236-1240
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Parkes M.R.,May K.N.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/47/4/1236/4389538/poultrysci47-1236.pdf

Reference10 articles.

1. Official Methods of Analysis;Association of Official Agricultural Chemists,1960

2. A simple method of estimating the emulsifying capacity of various meats;Carpenter;J. Food Sci.,1964

3. Hudspeth, J. P., 1968. A study of the emulsifying capacity of the salt-soluble proteins of poultry meat. Ph.D. thesis, University of Georgia.

4. A study of the emulsifying capacity of soluble proteins. 1. Light and dark meat tissues of turkeys, hens and broilers, and dark meat tissues of ducks;Hudspeth;Food Technol.,1967

5. Linear Programming-Meat Blending;International Business Machines,1966

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