Effects of salt and phosphate levels on the emulsion properties of fresh and frozen hen meats

African Journal of Biotechnology

Volumn 5, Issue 10, 2006, Pages 1006-1012

  Arslan, Seher ^a  

^a PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

Emulsion; Emulsion capacity; Emulsion stability; Frozen; Hen; Meat

Indexed keywords

PHOSPHATE; SODIUM CHLORIDE;

ANIMAL TISSUE; ARTICLE; CARCASS; CONTROLLED STUDY; EMULSION; FOOD FREEZING; HEN; MEAT; NONHUMAN; THAWING;

EID: 33646905452     PISSN: 16845315     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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