Heat-induced gelation properties of chicken breast muscle salt soluble proteins when mixed with β-lactoglobulin or an α-lactalbumin enriched protein fraction

Meat Science

Volumn 48, Issue 1-2, 1998, Pages 135-147

  Smyth, A B ^a   McCord, A ^a   O'Neill, E ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

COLUMBA; GALLUS GALLUS;

EID: 0031603472     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(97)00084-3     Document Type: Article

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