Color and Texture of Ground Turkey Meat Products as Affected by Dried Egg White Solids
Open Access
- 1 July 1968
- journal article
- Published by Elsevier in Poultry Science
- Vol. 47 (4) , 1187-1191
- https://doi.org/10.3382/ps.0471187
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Binding and Water Retention Properties of Light and Dark Chicken MeatPoultry Science, 1966
- Effect of Various Additives on the Binding Properties of Chicken MeatPoultry Science, 1966
- FACTORS IN EGG WHITE WHICH CONTROL GROWTH OF BACTERIAJournal of Food Science, 1960
- The Metal Combining Properties of Conalbumin1Journal of the American Chemical Society, 1953