Effect of pre-heated whey protein level and salt on texture development of poultry meat batters

Food Research International

Volumn 32, Issue 2, 1999, Pages 145-149

  Hongsprabhas, Parichat ^a   Barbut, Shai ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cold gelation; Meat; Poultry; Processing; Protein; Whey

Indexed keywords

FOOD ANALYSIS; FOOD PROCESSING; WHEY PROTEIN;

EID: 0032863353     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00065-4     Document Type: Article

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