Myofibrillar protein solubility of model beef batters as affected by low levels of calcium, magnesium and zinc chloride

Journal of Food Science

Volumn 63, Issue 6, 1998, Pages 951-954

  Nayak, R ^a   Kenney, P B ^a   Slider, S ^a   Head, M K ^a   Killefer, J ^a  

^a WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

Actin; Beef batters; Divalent salts; Fat levels; Myosin

Indexed keywords

EID: 0032424972     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15830.x     Document Type: Article

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