STUDIES ON THE EMULSIFYING CHARACTERISTICS OF SOME INTRACELLULAR TURKEY MUSCLE PROTEINS
- 1 May 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (4) , 613-615
- https://doi.org/10.1111/j.1365-2621.1971.tb15142.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Emulsifying Characteristics of Prerigor and Postrigor Poultry MusclePoultry Science, 1971
- Rates of efflux and intracellular concentrations of potassium, sodium and chloride ions in isolated fat-cells from the ratBiochemical Journal, 1969
- Meat EmulsionsPublished by Elsevier ,1968
- [94] Myosin adenosinetriphosphatasePublished by Elsevier ,1955