NDLI: Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods

Content Provider	Scilit
Author	Rathgeber, B. M. Boles, J. A. Xavier, I. J. McCurdy, A. R. Shand, P. J.
Copyright Year	1999
Description	Journal: Journal of food science
Ending Page	1009
Starting Page	1005
ISSN	2573508X
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1999.tb12269.x
Journal	Journal of food science
Issue Number	6
Volume Number	64
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1999-11-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Agriculture and Animal Production History of Social Sciences Protein Extractability Postrigor Heating Protein Degradation
Content Type	Text
Resource Type	Article

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