THE EFFECTS OF SOLUBLE AND INSOLUBLE COMPONENTS OF BEEF SKELETAL MUSCLE ON THE STABILITY OF MEAT BATTERS
Authors:
Open Access
- 1 December 1985
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 8 (2-3) , 145-152
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- THE EMULSIFYING PROPERTIES OF PURIFIED MUSCLE PROTEINSJournal of Food Science, 1972
- Myofibrillar Proteins of Skeletal Muscle1971
- Meat Emulsions1968
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964
- Biochemistry Of Meat Hydration1961