Timed Emulsification Studies with Chicken Breast Muscle: Whole Muscle, Low‐Salt Washed Muscle and Low‐Salt Soluble Proteins
- 31 August 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (5), 1460-1462
- https://doi.org/10.1111/j.1365-2621.1982.tb04960.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Timed Emulsification Studies with Chicken Breast Muscle: Whole Muscle, Low‐Salt Washed Muscle and Low‐Salt Soluble ProteinsJournal of Food Science, 1982
- EMULSION CAPACITY AND TIMED EMULSIFICATION OF CHICKEN BREAST MUSCLE MYOSINJournal of Food Science, 1978
- ROLE OF CHICKEN BREAST MUSCLE PROTEINS IN MEAT EMULSION FORMATION: NATURAL ACTOMYOSIN, CONTRACTED AND UNCONTRACTED MYOFIBRILSJournal of Food Science, 1978
- The Reliability of Molecular Weight Determinations by Dodecyl Sulfate-Polyacrylamide Gel ElectrophoresisJournal of Biological Chemistry, 1969
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951