EFFECT OF PROTEOLYSIS ON THE EMULSIFICATION CHARACTERISTICS OF BOVINE SKELETAL MUSCLE
- 1 January 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (1), 27-28
- https://doi.org/10.1111/j.1365-2621.1972.tb03376.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Meat EmulsionsPublished by Elsevier ,1968
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964
- Evaluation of the Biuret and Dye‐Binding Methods for Protein Determination in MeatsJournal of Food Science, 1964