Heat-induced gelation properties of surimi from mechanically separated chicken
Smyth, A.B. (University College, Cork, Ireland.), O'Neill, E
Published in Journal of food science (01.03.1997)
Published in Journal of food science (01.03.1997)
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Heat-induced gelation properties of chicken breast muscle salt soluble proteins when mixed with beta-lactoglobulin or an alpha-lactalbumin enriched protein fraction
Smyth, A.B, McCord, A, O'Neill, E. (Department of Food Chemistry, University College, Cork (Ireland))
Published in Meat Science (United Kingdom) (1998)
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Published in Meat Science (United Kingdom) (1998)
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