Emulsifying Capacity and Stability of Goat, Waterbuffalo, Sheep and Cattle Muscle Proteins
- 1 January 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (1) , 168-171
- https://doi.org/10.1111/j.1365-2621.1984.tb13698.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- PHYSICO‐CHEMICAL STUDIES OF MODEL MEAT EMULSION IN RELATION TO THE PREPARATION OF STABLE SHEEP AND GOAT MEAT SAUSAGEJournal of Food Science, 1979
- EXTRACTABLE‐EMULSIFYING CAPACITY OF HAND AND MECHANICALLY‐DEBONED MUTTONJournal of Food Science, 1974
- STABILITY OF OIL‐IN‐WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat ProteinJournal of Food Science, 1970
- Meat EmulsionsPublished by Elsevier ,1968