HEAT STABILITY OF CHICKEN ACTOMYOSIN
- 1 March 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (2) , 389-392
- https://doi.org/10.1111/j.1365-2621.1974.tb02902.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- PORCINE AND OVINE MYOGLOBIN: ISOLATION, PURIFICATION, CHARACTERIZATION AND STABILITYJournal of Food Science, 1972
- POULTRY PRODUCT QUALITY. 5. Microbiological Evaluation of Mechanically Deboned Poultry MeatJournal of Food Science, 1971
- OCCURRENCE OF Clostridium perfringens IN BROILER PROCESSING AND FURTHER PROCESSING OPERATIONSJournal of Food Science, 1971
- STUDIES ON THE EMULSIFYING CHARACTERISTICS OF SOME INTRACELLULAR TURKEY MUSCLE PROTEINSJournal of Food Science, 1971
- Salt-Soluble Proteins of Poultry MeatPoultry Science, 1971
- Interaction Between Polyphosphates and MeatJournal of Food Science, 1967
- The Influence of Metallic Ions on the Autoxidation of OxymyoglobinJournal of Food Science, 1966
- Protective Effect of Some Neutral Solutes on the Inactivation of Myosin A–AdenosinetriphosphataseNature, 1966
- Phosphate Effects on Meat, Specific Interaction of Inorganic Polyphosphates with Myosin BJournal of Agricultural and Food Chemistry, 1964
- The swelling effect of polyphosphates on lean meatJournal of the Science of Food and Agriculture, 1954