THE MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCE
- 1 July 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (4) , 501-504
- https://doi.org/10.1111/j.1365-2621.1970.tb00969.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Electron Microscopy of a Meat EmulsionJournal of Food Science, 1967
- TENDERNESS AND COMPOSITION,Protein Composition and Functional Properties of MeatJournal of Agricultural and Food Chemistry, 1966
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963