EMULSIFYING CAPACITY OF MUSCLE PROTEIN: PHASE VOLUMES AT EMULSION COLLAPSE
- 1 November 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (6) , 904-906
- https://doi.org/10.1111/j.1365-2621.1972.tb03699.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- THE MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCEJournal of Food Science, 1970
- Meat EmulsionsPublished by Elsevier ,1968
- 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