Proteins associated with thermally induced gelation of turkey breast meat

Journal of Food Science

Volumn 71, Issue 9, 2006, Pages

  Updike, M S ^a   Zerby, H ^a   Utrata, K L ^a   Lilburn, M ^a   Kaletunc, G ^a   Wick, M ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Functionality; Proteomics; Rheology; Thermally induced meat gel; Turkey breast meat

Indexed keywords

EID: 33845423472     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00184.x     Document Type: Article

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