Functional Properties of Turkey Salt‐Soluble Proteins
- 1 November 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (6) , 1495-1499
- https://doi.org/10.1111/j.1365-2621.1987.tb05862.x
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
- Lounging in a lysosome: the intracellular lifestyle of Coxiella burnetiiCellular Microbiology, 2007
- Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin GelsJournal of Food Science, 1986
- Rigidity and Viscosity Changes of Croaker Actomyosin During Thermal GelationJournal of Food Science, 1985
- A Comparison of Nonmeat Proteins, Sodium Tripolyphosphate and Processing Temperature Effects on Physical and Sensory Properties of FrankfurtersJournal of Food Science, 1984
- Protein Extraction from Frozen, Thawed Turkey Muscle with Sodium Nitrite, Sodium Chloride, and Selected Sodium Phosphate SaltsJournal of Food Science, 1984
- PARAMETERS AFFECTING MEAT PROTEIN EXTRACTION AND INTERPRETATION OF MODEL SYSTEM DATA FOR MEAT EMULSION FORMATIONJournal of Food Science, 1977
- THE ASSOCIATION OF STRUGGLE DURING EXSANGUINATION TO GLYCOLYSIS, PROTEIN SOLUBILITY AND SHEAR IN TURKEY PECTORALIS MUSCLEJournal of Food Science, 1973
- EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT‐SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVESJournal of Food Science, 1972
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970
- Effect of Some Proteins on the Binding Quality of an Experimental SausageaJournal of Food Science, 1961