FUNCTIONAL AND CHEMICAL CHARACTERISTICS OF BOVINE PLASMA-PROTEINS ISOLATED AS A META-PHOSPHATE COMPLEX

被引：18

作者：

ETHERIDGE, PA

HICKSON, DW

YOUNG, CR

LANDMANN, WA

DILL, CW

机构：

[1] TEXAS A&M UNIV,DEPT ANIM SCI,COLLEGE STN,TX 77843

[2] TEXAS A&M UNIV,DEPT FOOD SERV,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04484.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1782 / &

共 18 条

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SUSTEK, E ;

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JOURNAL OF FOOD SCIENCE, 1976, 41 (06) :1428-1432

[15] PLASMA-PROTEIN ISOLATE EFFECTS ON PHYSICAL CHARACTERISTICS OF ALL-MEAT AND EXTENDED FRANKFURTERS [J].

TERRELL, RN ;

WEINBLATT, PJ ;

SMITH, GC ;

CARPENTER, ZL ;

DILL, CW ;

MORGAN, RG .

JOURNAL OF FOOD SCIENCE, 1979, 44 (04) :1041-&

[16] EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON EMULSIFICATION CAPACITY OF SPRAY-DRIED BLOOD PROTEIN CONCENTRATES [J].

TYBOR, PT ;

DILL, CW ;

LANDMANN, WA .

JOURNAL OF FOOD SCIENCE, 1973, 38 (01) :4-6

[17] FUNCTIONAL PROPERTIES OF PROTEINS ISOLATED FROM BOVINE BLOOD BY A CONTINUOUS PILOT PROCESS [J].

TYBOR, PT ;

DILL, CW ;

LANDMANN, WA .

JOURNAL OF FOOD SCIENCE, 1975, 40 (01) :155-159

[18]

YOUNG CR, 1973, NUTR REP INT, V8, P211

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