STUDIES ON THE EMULSIFYING CHARACTERISTICS OF SOME INTRACELLULAR TURKEY MUSCLE PROTEINS

Publisher Website

1 May 1971

journal article
Published by Wiley in Journal of Food Science

Vol. 36 (4), 613-615
https://doi.org/10.1111/j.1365-2621.1971.tb15142.x

Abstract

No abstract available

Keywords

This publication has 4 references indexed in Scilit:

Emulsifying Characteristics of Prerigor and Postrigor Poultry Muscle
Poultry Science, 1971
Rates of efflux and intracellular concentrations of potassium, sodium and chloride ions in isolated fat-cells from the rat
Biochemical Journal, 1969
Meat Emulsions
Published by Elsevier ,1968
[94] Myosin adenosinetriphosphatase
Methods in Enzymology, 1955

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