FUNCTIONALITY OF MUSCLE CONSTITUENTS IN THE PROCESSING OF COMMINUTED MEAT-PRODUCTS

[41] PROTEIN INTERACTIONS IN BIOSYSTEMS - SOME RECENT IDEAS ABOUT NATURE OF INTERACTIONS BETWEEN PROTEINS AND LIQUID WATER [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 744 - 755

[42] BINDING OF MEAT PIECES - COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (06) : 1603 - 1605

[43] EFFECTS OF LEVELS OF FAT AND PROTEIN ON STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEAT [J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (01) : 197 - 201

[44] NAKAYAMA T, 1971, Journal of Texture Studies, V2, P475, DOI 10.1111/j.1745-4603.1971.tb00595.x

[45] STUDIES ON EMULSIFYING CHARACTERISTICS OF SOME INTRACELLULAR TURKEY MUSCLE PROTEINS [J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (04) : 613 - &

[46] RIZVI SSH, 1981, FOOD TECHNOL-CHICAGO, V35, P238

[47] Saffle R L, 1968, Adv Food Res, V16, P105, DOI 10.1016/S0065-2628(08)60358-4

[48] SAFFLE R. L., 1964, FOOD TECHNOL, V18, P119

[49] HEAT-INDUCED DENATURATION OF MYOSIN TOTAL ROD [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1976, 40 (12): : 2455 - 2464

[50] RELATIVE ROLES OF THE HEAD AND TAIL PORTIONS OF THE MOLECULE IN HEAT-INDUCED GELATION OF MYOSIN [J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (05) : 1412 - 1418

[41] PROTEIN INTERACTIONS IN BIOSYSTEMS - SOME RECENT IDEAS ABOUT NATURE OF INTERACTIONS BETWEEN PROTEINS AND LIQUID WATER [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 744 - 755

[42] BINDING OF MEAT PIECES - COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (06) : 1603 - 1605

[43] EFFECTS OF LEVELS OF FAT AND PROTEIN ON STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEAT [J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (01) : 197 - 201

[44] NAKAYAMA T, 1971, Journal of Texture Studies, V2, P475, DOI 10.1111/j.1745-4603.1971.tb00595.x

[45] STUDIES ON EMULSIFYING CHARACTERISTICS OF SOME INTRACELLULAR TURKEY MUSCLE PROTEINS [J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (04) : 613 - &

[46] RIZVI SSH, 1981, FOOD TECHNOL-CHICAGO, V35, P238

[47] Saffle R L, 1968, Adv Food Res, V16, P105, DOI 10.1016/S0065-2628(08)60358-4

[48] SAFFLE R. L., 1964, FOOD TECHNOL, V18, P119

[49] HEAT-INDUCED DENATURATION OF MYOSIN TOTAL ROD [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1976, 40 (12): : 2455 - 2464

[50] RELATIVE ROLES OF THE HEAD AND TAIL PORTIONS OF THE MOLECULE IN HEAT-INDUCED GELATION OF MYOSIN [J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (05) : 1412 - 1418