Relative Viscosity of Proteins Extracted from Frozen, Thawed Turkey Muscle with the Sodium Salts of Nitrite, Chloride, and Tripolyphosphate

✍ Scribed by KENNETH J. PRUSA; JANE A. BOWERS; JEAN CRAIG

• Book ID: 108810586
• Publisher: Institute of Food Technologists
• Year: 1984
• Tongue: English
• Weight: 259 KB
• Volume: 49
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1984.tb13258.x