Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH

✍ Scribed by Y.H. LAN; J. NOVAKOFSKI; R.H. McCUSKER; M.S. BREWER; T.R. CARR; F.K. McKEITH

• Book ID: 108820742
• Publisher: Institute of Food Technologists
• Year: 1995
• Tongue: English
• Weight: 663 KB
• Volume: 60
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1995.tb06265.x