STUDIES ON EMULSIFYING CHARACTERISTICS OF SOME INTRACELLULAR TURKEY MUSCLE PROTEINS

[1] CARPENTER JA, 1965, FOOD TECHNOL-CHICAGO, V19, P1567

[2] STUDIES IN MEAT TENDERNESS .6. NATURE OF MYOFIBRILLAR PROTEINS EXTRACTED FROM MEAT DURING AGING [J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (04) : 343 - &

[3] DEFREMERY D, 1970, POULTRY SCI, V48, P1801

[4] FRONING GW, IN PRESS

[5] EFFECT OF SOME PROTEINS ON BINDING QUALITY OF AN EXPERIMENTAL SAUSAGE [J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (05) : 541 - &

[6] HANSEN LJ, 1960, FOOD TECHNOL-CHICAGO, V14, P565

[7] STUDIES ON EMULSIFYING PROPERTIES OF SOME INTRACELLULAR BEEF MUSCLE PROTEINS [J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (06) : 663 - &

[8] INKLAAR PA, 1969, FOOD TECHNOL-CHICAGO, V23, P103

[9] Maurer A. J., 1969, Food Technology (Champaign), V23, P575

[10] MOMMAERTS WFHM, 1951, J BIOL CHEM, V188, P545

[1] CARPENTER JA, 1965, FOOD TECHNOL-CHICAGO, V19, P1567

[2] STUDIES IN MEAT TENDERNESS .6. NATURE OF MYOFIBRILLAR PROTEINS EXTRACTED FROM MEAT DURING AGING [J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (04) : 343 - &

[3] DEFREMERY D, 1970, POULTRY SCI, V48, P1801

[4] FRONING GW, IN PRESS

[5] EFFECT OF SOME PROTEINS ON BINDING QUALITY OF AN EXPERIMENTAL SAUSAGE [J]. JOURNAL OF FOOD SCIENCE, 1961, 26 (05) : 541 - &

[6] HANSEN LJ, 1960, FOOD TECHNOL-CHICAGO, V14, P565

[7] STUDIES ON EMULSIFYING PROPERTIES OF SOME INTRACELLULAR BEEF MUSCLE PROTEINS [J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (06) : 663 - &

[8] INKLAAR PA, 1969, FOOD TECHNOL-CHICAGO, V23, P103

[9] Maurer A. J., 1969, Food Technology (Champaign), V23, P575

[10] MOMMAERTS WFHM, 1951, J BIOL CHEM, V188, P545