NDLI: Effects of Collagen and Alkaline Phosphate on Time of Chopping, Emulsion Stability and Protein Solubility of Fine-Cut Meat Systems

Content Provider	Scilit
Author	Ladwig, K. M. Knipe, C. L. Sebranek, J. G.
Copyright Year	1989
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1989.tb04645.x/pdf
Ending Page	544
Page Count	4
Starting Page	541
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1989.tb04645.x
Journal	Journal of food science
Issue Number	3
Volume Number	54
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1989-05-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Chopping Time Alkaline Phosphate Emulsion Stability Protein Solubility Stability and Protein Meat Emulsions
Content Type	Text
Resource Type	Article

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Effects of Collagen and Alkaline Phosphate on Time of Chopping, Emulsion Stability and Protein Solubility of Fine-Cut Meat Systems