COMPOSITION AND PROPERTIES OF AN ANIMAL PROTEIN ISOLATE PREPARED FROM BONE RESIDUE
- 1 May 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (3), 606-608
- https://doi.org/10.1111/j.1365-2621.1976.tb00680.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- HEAT STABILITY OF CHICKEN ACTOMYOSINJournal of Food Science, 1974
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- EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATESJournal of Food Science, 1973
- PREPARATION AND PROPERTIES OF LOW TEMPERATURE EXTRACTED ANIMAL PROTEIN CONCENTRATESJournal of Food Science, 1973
- EFFECT OF PROCESSING METHOD AND pH OF PRECIPITATION ON THE YIELDS AND FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES FROM GLANDLESS COTTONSEEDJournal of Food Science, 1971
- Effect of Freezing, Evaporation and Freeze-Drying on Emulsifying Capacity of Salt-Soluble ProteinPoultry Science, 1968
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951