A Modification of a Method to Determine Expressible Moisture in Ground, Dark Poultry Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/75/11/1433/4538760/poultrysci75-1433.pdf
Reference9 articles.
1. Protein-water interactions and functional properties;Chou;J. Am. Oil Chem. Soc.,1979
2. A simple centrifugal method for measuring expressible moisture, a water-binding property of muscle foods;Jauregui;J. Food Sci.,1981
3. Effect of selected sodium and potassium salts on TBA values of dark meat turkey patties;King;J. Food Sci.,1988
4. Extraction of protein from slurries of unfrozen and frozen/thawed dark, ground turkey meat and skin;King;J. Food Sci.,1988
5. User's Guide to MSTAT Version 3.0;Power,1983
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