Effects of Collagen and Alkaline Phosphate on Time of Chopping, Emulsion Stability and Protein Solubility of Fine-Cut Meat Systems

✍ Scribed by K. M. LADWIG; C. L. KNIPE; J. G. SEBRANEK

• Book ID: 108813986
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 566 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb04645.x