Effect of regular and hydrolysed dairy proteins on texture, microstructure and colour of lean poultry meat batters

International Journal of Food Science and Technology

Volumn 43, Issue 10, 2008, Pages 1792-1797

  Barbut, Shai ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Chicken; Colour; Dairy; Meat; Microstructure; Poultry; Protein; Texture; Whey

Indexed keywords

COLUMBA;

EID: 51649127710     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01705.x     Document Type: Article

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