INFLUENCE OF TYPE OF POULTRY AND CARCASS PART ON EXTRACTABILITY AND EMULSIFYING CAPACITY OF SALT-SOLUBLE PROTEINS

被引：27

作者：

MAURER, AJ

BAKER, RC

VADEHRA, DV

机构：

来源：

关键词：

D O I：

10.3382/ps.0480994

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：994 / &

共 7 条

CARPENTER, JA ;

SAFFLE, RL .

[2]

GORNALL AG, 1949, J BIOL CHEM, V177, P751

[3]

HUDSPETH JP, 1967, FOOD TECHNOL-CHICAGO, V21, P1141

MAURER, AJ ;

BAKER, RC .

[5]

SAFFLE RL, 1964, FOOD TECHNOL-CHICAGO, V18, P1943

[6]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[7]

SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468