Effects of carrageenan on thermal stability of proteins from chicken thigh and breast muscles-Reference-Cited by-同舟云学术

Effects of carrageenan on thermal stability of proteins from chicken thigh and breast muscles

Published:2001 Issue:2-3 Volume:34 Page:247-253
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Amako Donatus E.N,Xiong Youling L

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Official methods of analysis,1990

2. Carr, J. M. (1993). Use of carrageenans in cured meat products. Paper presented at cured Meat Short Course, Ames, IA (12–14 January 1993). Ames, IA: Iowa State University.

3. Carrageenan effects on thermal stability of meat proteins;DeFreitas;Journal of Food Science,1997

4. Carrageenan effects on salt-soluble meat proteins in model systems;DeFreitas;Journal of Food Science,1997

5. Differential scanning calorimetric studies of meat protein-alginate mixtures;Ensor;Journal of Food Science,1991

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