Cook yield, texture and gel ultrastructure 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 945-950

  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

Beef batters; Cook yield; Divalent salts; Gel ultrastructure; Texture

Indexed keywords

EID: 0032439183     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15829.x     Document Type: Article

References (18)

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