Emulsifying Characteristics of Prerigor and Postrigor Poultry Muscle
Open Access
- 1 May 1971
- journal article
- Published by Elsevier in Poultry Science
- Vol. 50 (3), 839-845
- https://doi.org/10.3382/ps.0500839
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- EFFECT OF PROCESSING VARIABLES ON STABILITY AND PROTEIN EXTRACTABILITY OF TURKEY MEAT EMULSIONSJournal of Food Science, 1970
- Histological Characteristics of Turkey Meat Emulsions , , ,Poultry Science, 1970
- Color and Texture of Ground Turkey Meat Products as Affected by Dried Egg White SolidsPoultry Science, 1968
- Meat EmulsionsPublished by Elsevier ,1968