Effects of pH and chitosan on beef emulsion properties

International Journal of Food Science and Technology

Volumn 45, Issue 1, 2010, Pages 140-146

  Kurt, Şükrü ^a  

^a UNIVERSITY OF ADIYAMAN   (Turkey)

Author keywords

Apparent yield stress; Beef; Chitosan; Emulsion capacity; Stability

Indexed keywords

EID: 72449155629     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02113.x     Document Type: Article

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