Effect of Washing and Adding Spray-Dried Egg White to Mechanically Deboned Chicken Meat on the Quality of Cooked Gels
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/69/2/307/4717160/poultrysci69-0307.pdf
Reference17 articles.
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3. Gel strength development during heating of surimi in combination with egg white or whey protein concentrate;Burgarella;J. Food Sci.,1985
4. Structural and mechanical properties of agar/gelatin co-gels;Clark;Small-deformation studies. Macromolecules,1983
5. Extraction of lipid and pigment components from mechanically deboned chicken meat;Dawson;J. Food Sci.,1988
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