Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat Turkey bologna

Poultry Science

Volumn 91, Issue 12, 2012, Pages 3223-3229

  Omana, D A ^a   Pietrasik, Z ^b   Betti, M ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

Author keywords

Physicochemical property; Poultry protein isolate; Soy protein isolate; Turkey bologna

Indexed keywords

EID: 84869826902     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2012-02330     Document Type: Article

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