NDLI: EMULSION STABILITY AND PROTEIN EXTRACTABILITY OF OVINE MUSCLE AS A FUNCTION OF TIME POSTMORTEM

Content Provider	Scilit
Author	Eerd, J. P. Van
Copyright Year	1972
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1972.tb02666.x/pdf
Ending Page	475
Page Count	3
Starting Page	473
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1972.tb02666.x
Journal	Journal of food science
Issue Number	3
Volume Number	37
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1972-05-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Protein Extractability Emulsion Stability Stability and Protein Ovine Muscle Time Postmortem
Content Type	Text
Resource Type	Article

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EMULSION STABILITY AND PROTEIN EXTRACTABILITY OF OVINE MUSCLE AS A FUNCTION OF TIME POSTMORTEM