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FUNCTIONAL PROPERTlES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS

Authors :
A. M. Hermansson
C. Åkesson
Source :
Journal of Food Science. 40:603-610
Publication Year :
1975
Publisher :
Wiley, 1975.

Subjects

Subjects :
chemistry.chemical_classification
chemistry
Salt (chemistry)
Food science
Water binding
Food Science

Details

ISSN :
17503841 and 00221147
Volume :
40
Database :
OpenAIRE
Journal :
Journal of Food Science
Accession number :
edsair.doi...........1d40e626bb07eda487383a337900f78e
Full Text :
https://doi.org/10.1111/j.1365-2621.1975.tb12537.x
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