Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein
- 13 July 2017
- journal article
- research article
- Published by Springer Science and Business Media LLC in Food Science and Biotechnology
- Vol. 26 (4), 955-958
- https://doi.org/10.1007/s10068-017-0147-6
Abstract
No abstract availableKeywords
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- Microcentrifuge‐Based Method for Measuring Water‐Holding of Protein GelsJournal of Food Science, 1993
- Effect of pH on the Dynamic Rheological Properties of Chicken Breast Salt-Soluble Proteins During Heat-Induced GelationPoultry Science, 1990