Functional Property Measurement of Mixtures of Meat and Extender Proteins
- 1 October 1979
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 12 (4), 203-206
- https://doi.org/10.1016/s0315-5463(79)73137-3
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- PHYSICAL PROPERTIES OF PROTEIN PREPARATIONS RELATED TO THEIR FUNCTIONAL CHARACTERISTICS IN COMMINUTED MEAT SYSTEMSJournal of Food Science, 1977
- Heat-induced complex formation between myosin and soybean 7S globulinsJournal of Agricultural and Food Chemistry, 1977
- Effect of Various Animal and Vegetable Protein Materials on Replacing the Beef Component in a Meat Emulsion SystemCanadian Institute of Food Science and Technology Journal, 1976
- Functional properties of proteins in foods: A surveyC R C Critical Reviews in Food Science and Nutrition, 1976
- THE FUNCTIONALITY OF BINDERS IN MEAT EMULSIONSJournal of Food Science, 1975
- EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERSJournal of Food Science, 1973
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963