MEASUREMENT OF GEL WATER-BINDING CAPACITY BY CAPILLARY SUCTION POTENTIAL

[1] AUSSEL P, 1965, TRAV SOC PHARM MONTP, V25, P145

[2] EFFECT OF ULTIMATE PH UPON WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON [J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 435 - +

[3] CLIFFORD J, 1971, 1ST P EUR BIOPH C VI, V3, P461

[4] PROTEIN GELS [J]. ADVANCES IN PROTEIN CHEMISTRY, 1948, 4 : 1 - 78

[5] GRAU R, 1953, BIOCHEM Z, V325, P1

[6] EINE EINFACHE METHODE ZUR BESTIMMUNG DER WASSERBINDUNG IM MUSKEL [J]. NATURWISSENSCHAFTEN, 1953, 40 (01) : 29 - 30

[7] Grau R., 1957, F R LEBENSM FORSCH, V105, P446, DOI [DOI 10.1007/BF01126901, 10.1007/BF01126901]

[8] HAMM R., 1958, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, V107, P423, DOI 10.1007/BF01136113

[9] HOFFMAN K, 1975, FLEISCHWIRTSCHAFT, V55, P25

[10] IZMAILOVA VN, 1966, GELATION GELATIN SOL

[1] AUSSEL P, 1965, TRAV SOC PHARM MONTP, V25, P145

[2] EFFECT OF ULTIMATE PH UPON WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON [J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 435 - +

[3] CLIFFORD J, 1971, 1ST P EUR BIOPH C VI, V3, P461

[4] PROTEIN GELS [J]. ADVANCES IN PROTEIN CHEMISTRY, 1948, 4 : 1 - 78

[5] GRAU R, 1953, BIOCHEM Z, V325, P1

[6] EINE EINFACHE METHODE ZUR BESTIMMUNG DER WASSERBINDUNG IM MUSKEL [J]. NATURWISSENSCHAFTEN, 1953, 40 (01) : 29 - 30

[7] Grau R., 1957, F R LEBENSM FORSCH, V105, P446, DOI [DOI 10.1007/BF01126901, 10.1007/BF01126901]

[8] HAMM R., 1958, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, V107, P423, DOI 10.1007/BF01136113

[9] HOFFMAN K, 1975, FLEISCHWIRTSCHAFT, V55, P25

[10] IZMAILOVA VN, 1966, GELATION GELATIN SOL