Protein extractability of turkey breast and thigh muscle with varying sodium chloride solutions as affected by calcium, magnesium and zinc chloride

Protein extractability of turkey breast and thigh muscle with varying sodium chloride solutions as affected by calcium, magnesium and zinc chloride

Saved in:
Bibliographic Details
Published in:Journal of Food Science
Main Author: Nayak, R.
Format: Sin ejemplares
Language:Inglés
Series:Journal of Food Science
v. 61, no. 6 (1996), p. 1149-1154
Subjects:
Alimentos
Carne de pavo
Proteínas
Cloruros
Cloruro sódico
Cloruro cálcico
Cloruro magnésico
Globulinas
Cloruro de cinc
Miosina
Related Items:Contained in: Journal of Food Science
Description
Description not available.

Similar Items