Effect of Freezing, Evaporation and Freeze-Drying on Emulsifying Capacity of Salt-Soluble Protein
Open Access
- 1 July 1968
- journal article
- Published by Elsevier in Poultry Science
- Vol. 47 (4) , 1236-1240
- https://doi.org/10.3382/ps.0471236
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- The Relationship Between Collagen Content and Emulsifying Capacity of Poultry MeatPoultry Science, 1966
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964