EFFECT OF TREATMENT OF PRE‐ AND POST‐RIGOR PORCINE MUSCLES WITH LOW SODIUM CHLORIDE CONCENTRATIONS ON THE SUBSEQUENT EXTRACTABILITY OF PROTEINS
- 1 May 1970
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 35 (3) , 268-270
- https://doi.org/10.1111/j.1365-2621.1970.tb12158.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963
- [73] Spectrophotometric and turbidimetric methods for measuring proteinsPublished by Elsevier ,1957