Concepedia

EFFECT OF PROTEOLYSIS ON THE EMULSIFICATION CHARACTERISTICS OF BOVINE SKELETAL MUSCLE

Melanie C. Bois, A. F. Anglemier, M. W. MONTGOMERY, William D. Davidson

Journal of Food Science · 1972 · 18 citations · 2 references

DOI

Concepts

References

2

Evaluation of the Biuret and Dye‐Binding Methods for Protein Determination in Meats

J Torten, John R. Whitaker · Journal of Food Science · 1964 · 120 citations

, , +21

A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats

John A. Carpenter, R. L. Saffle · Journal of Food Science · 1964 · 114 citations

, , +21