THE EFFECT OF BACTERIAL FERMENTATION ON PROTEIN SOLUBILITY IN A SAUSAGE MODEL SYSTEM
- 1 July 1974
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 39 (4) , 833-835
- https://doi.org/10.1111/j.1365-2621.1974.tb17989.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- THE ASSOCIATION OF PROTEIN SOLUBILITY WITH PHYSICAL PROPERTIES IN A FERMENTED SAUSAGEJournal of Food Science, 1973
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- Effect of Temperature and pH on the Soluble Proteins of HamJournal of Food Science, 1966
- The influence of post-mortem conditions on the solubilities of muscle proteinsBiochemical Journal, 1964
- Microbiology of Meat CuringApplied Microbiology, 1961
- CHANGES IN HYDRATION, SOLUBILITY AND CHARGES OF MUSCLE PROTEINS DURING HEATING OF MEATaJournal of Food Science, 1960