Funder
U. S. Department of Agriculture
Subject
Animal Science and Zoology,General Medicine
Reference11 articles.
1. Association of Official Agricultural Chemists, 1965. Official Methods of Analysis. 10th Ed. Washington, D.C
2. Experimental Design;Federer,1955
3. Histological characteristics of turkey meat emulsions;Froning;Poultry Sci.,1970
4. Hargus, G. L., G. W. Froning, C. A. Mebus, S. Neelakantan and T. E. Hartung, 1970. Effect of processing variables on stability and protein ex-tractibility of turkey meat emulsions. Food Technol. (Accepted for publication)
5. A study of the emulsifying capacity of salt-soluble proteins;Hudspeth;Food Technol.,1967
Cited by
47 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