A Review of Factors Affecting Emulsifying Characteristics of Poultry Meat
Open Access
- 1 September 1972
- journal article
- review article
- Published by Elsevier in Poultry Science
- Vol. 51 (5) , 1714-1720
- https://doi.org/10.3382/ps.0511714
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
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- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963