The Relationship Between Collagen Content and Emulsifying Capacity of Poultry Meat
Open Access
- 1 November 1966
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 45 (6) , 1317-1321
- https://doi.org/10.3382/ps.0451317
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963
- The determination of hydroxyproline in tissue and protein samples containing small proportions of this imino acidArchives of Biochemistry and Biophysics, 1961
- CollagenScientific American, 1961
- Mikrobestimmung von Hydroxyprolin mit Chloramin-T undp-DimethylaminobenzaldehydHoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1958
- Connective tissue of meat. II.—Determination of HydroxyprolineJournal of the Science of Food and Agriculture, 1953
- Connective tissue of meat: I.—separation and determinationJournal of the Science of Food and Agriculture, 1952