Open AccessEvaluation of Pork Skin Gelatin on Rheological Properties of Pork Myofibrillar Protein Gel at Different Salt Concentrations
Author(s) -
C. Lee,
K. B. Chin
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.036
Subject(s) - gelatin , rheology , chemistry , chromatography , salt (chemistry) , acrylamide , food science , materials science , composite material , biochemistry , organic chemistry , polymer , copolymer
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom