THE ASSOCIATION OF PROTEIN SOLUBILITY WITH PHYSICAL PROPERTIES IN A FERMENTED SAUSAGE
- 1 November 1973
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 38 (7) , 1128-1131
- https://doi.org/10.1111/j.1365-2621.1973.tb07219.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- EFFECT OF FERMENTATION TEMPERATURE ON CHANGES IN MEAT PROPERTIES AND FLAVOR OF SUMMER SAUSAGE1Journal of Milk and Food Technology, 1972
- EMULSION STABILITY AND PROTEIN EXTRACTABILITY OF OVINE MUSCLE AS A FUNCTION OF TIME POSTMORTEMJournal of Food Science, 1972
- Solubility of Rabbit Muscle Proteins after Various Time-Temperature TreatmentsJournal of Agricultural and Food Chemistry, 1966
- Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid NitrogenJournal of Food Science, 1965
- The influence of post-mortem conditions on the solubilities of muscle proteinsBiochemical Journal, 1964
- Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissuea,bJournal of Food Science, 1964
- Protein Solubility as Influenced by Physiological Conditions in the Musclea,b,cJournal of Food Science, 1963
- Some Properties of the Fibrillar Proteins of Normal and Watery Pork MuscleJournal of Food Science, 1962
- Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle TissueaJournal of Food Science, 1961