Effect of hydrolysed and regular dairy proteins on the texture, colour and microstructure of poultry meat emulsions

British Poultry Science

Volumn 48, Issue 6, 2007, Pages 655-660

  Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

MILK PROTEIN; PROTEIN HYDROLYSATE; UNCLASSIFIED DRUG; WHEY PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COLOR; COOKING; DRUG EFFECT; EMULSION; MEAT; SENSATION; TASTE;

ANIMALS; CHICKENS; COLOR; COOKERY; EMULSIONS; MEAT PRODUCTS; MILK PROTEINS; PROTEIN HYDROLYSATES; SENSATION; TASTE;

EID: 38449109082     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071660701691284     Document Type: Article

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