EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT‐SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVES

Principles and Procedures of Statistics

H. F. Robinson · Agronomy Journal · 1961 · 17.8K citations

Natural Sciences, Biostatistics, Mathematics +10

Advances in Food Research

E. M. Mrak, George F. Stewart · Soil Science · 1948 · 959 citations

Agriculture, Food Science, Nutrition +10

LOW‐TEMPERATURE, LONG‐TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water‐Binding Capacity, pH and Amount of Water‐Soluble Components

Eini Laakkonen, G. H. Wellington, J. N. SHERBON · Journal of Food Science · 1970 · 201 citations

Agriculture, Animal Sciences, Food Science +12

Advances in Protein Chemistry.

John A. Schellman · Journal of the American Chemical Society · 1960 · 188 citations

Life Sciences, Biochemistry, Protein Biochemistry +6

THE EFFECT OF MEAT PARTICLE SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES

J. C. ACTON · Journal of Food Science · 1972 · 65 citations

Agriculture, Biochemistry, Food Science +9