Effects of milk powder and its components on texture, yield, and color of a lean poultry meat model system-Reference-Cited by-同舟云学术

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Effects of milk powder and its components on texture, yield, and color of a lean poultry meat model system

Published:2010-06 Issue:6 Volume:89 Page:1320-1324
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Barbut S.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/89/6/1320/4422178/poultrysci89-1320.pdf

Reference21 articles.

1. Properties of mixed and filled type dairy gels;Aguilera;J. Food Sci.,1989

2. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1990

3. Thermo-rheology, quality characteristics, and microstructure of frankfurters prepared with selected plant and milk additives;Atughonu;J. Food Qual.,1998

4. Protein gelation;Barbut,2002

5. Meat color and flavor;Barbut,2002

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