The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats

International Journal of Food Science and Technology

Volumn 40, Issue 5, 2005, Pages 509-516

  Kurt, Sukru ^a   Zorba, Orner ^a  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

Author keywords

Emulsification; Meat; Milk protein; Model system

Indexed keywords

EMULSION CAPACITY (EC); EMULSION STABILITY (ES); MILK PROTEIN; MODEL SYSTEMS;

ADDITIVES; EMULSIFICATION; MATHEMATICAL MODELS; MEATS; NUTRITION; OILS AND FATS; PROTEINS;

DAIRY PRODUCTS;

AVES; GALLUS GALLUS; MELEAGRIS GALLOPAVO;

EID: 18444404321     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.00949.x     Document Type: Article

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