The rheological properties of exudates from cured porcine muscle: Effects of added non-meat proteins

Journal of the Science of Food and Agriculture

Volumn 79, Issue 1, 1999, Pages 101-106

  Kerry, John F ^b   Stack, Frank ^a   Buckley, Denis J ^b  

^a Dairygold Foods   (Ireland)

^b NONE

Author keywords

Exudate; G'; Gelation; Ham; Meat; Non meat proteins; Viscoelasticity; WPC

Indexed keywords

BETA LACTOGLOBULIN; CASEINATE; DETERMINATION OF CONTENT; FLOW KINETICS; GELATION; MUSCLE; PORK; SOY ISOLATE; WHEY PROTEIN CONCENTRATE;

EID: 0033020526     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199901)79:1<101::aid-jsfa189>3.0.co;2-%23     Document Type: Article

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