NDLI: The effects of salt concentration and pH upon water-binding, water-holding and protein extractability of turkey meat

Content Provider	Scilit
Author	Richardson, R. I. Jones, J. M.
Copyright Year	1987
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1987.tb00537.x/pdf
Ending Page	692
Page Count	10
Starting Page	683
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1987.tb00537.x
Journal	International Journal of Food Science & Technology
Issue Number	6
Volume Number	22
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1987-12-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Agriculture and Animal Production Food Science and Technology Effect of Salt and Ph Protein Extractability Turkey Meat Water Binding Potential Water Holding Capacity.
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

Central Library (ISO-9001:2015 Certified)
Indian Institute of Technology Kharagpur
Kharagpur, West Bengal, India | PIN - 721302

See location in the Map
03222 282435
Mail: support@ndl.gov.in

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

The effects of salt concentration and pH upon water-binding, water-holding and protein extractability of turkey meat