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EFFECT OF PROTEOLYSIS ON THE EMULSIFICATION CHARACTERISTICS OF BOVINE SKELETAL MUSCLE
Author(s) -
BOIS M. W.,
ANGLEMIER A. F.,
MONTGOMERY M. W.,
DAVIDSON W. D.
Publication year - 1972
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1972.tb03376.x
Subject(s) - library science , engineering , management , computer science , economics