Application of isoelectric solubilization/precipitation...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 10 Vol. 72

Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat

Zhao, Xue, Chen, Xing, Han, Min-yi, Qian, Chang, Xu, Xing-lian, Zhou, Guang-hong
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Volume:
72
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.04.045
Date:
October, 2016
File:
PDF, 1.64 MB
english, 2016
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