FUNCTIONAL PROPERTlES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS.
- 1 May 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (3) , 603-610
- https://doi.org/10.1111/j.1365-2621.1975.tb12537.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS. Effect of Concentration and Temperature on Water‐Binding Properties of Model Meat SystemsJournal of Food Science, 1975
- EFFECT OF CONDENSED PHOSPHATES ON pH, SWELLING AND WATER‐HOLDING CAPACITY OF BEEFJournal of Food Science, 1972
- Soybean proteins. Their functional, chemical, and physical propertiesJournal of Agricultural and Food Chemistry, 1970
- Factors Influencing Conformation Changes in a 7S Protein of Soybean Globulins by Ultracentrifugal InvestigationsBioscience, Biotechnology, and Biochemistry, 1968
- Factors Influencing Conformation Changes in a 7S Protein of Soybean Globulins by Ultracentrifugal InvestigationsAgricultural and Biological Chemistry, 1968