NDLI: Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values

Content Provider	Scilit
Author	Kijowski, J. Niewiarowicz, A.
Copyright Year	2007
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1978.tb00825.x/pdf
Ending Page	459
Page Count	9
Starting Page	451
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1978.tb00825.x
Journal	International Journal of Food Science & Technology
Issue Number	5
Volume Number	13
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2007-06-28
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Agriculture and Animal Production Broiler Breast Muscles
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values