THE EFFECT OF MEAT PARTICLE SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES
- 1 March 1972
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 37 (2), 240-243
- https://doi.org/10.1111/j.1365-2621.1972.tb05825.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Mechanism of Binding Chunks of Meat 1. Effect of Physical and Chemical TreatmentsCanadian Institute of Food Technology Journal, 1970
- The Influence of Type of Poultry and Carcass Part on the Extractability and Emulsifying Capacity of Salt-Soluble ProteinsPoultry Science, 1969
- Meat EmulsionsPublished by Elsevier ,1968