Work

Effect of Proteolysis on the Emulsification Characteristics of Bovine Skeletal Muscle

Year: 1972

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1972.tb03376.x

Authors: M. W. DU BOIS, A. F. ANGLEMIER, M. W. MONTGOMERY, W. D. DAVIDSON

Institution: Oregon State University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2005017639

FWCI: 1.236

Cites: 3

Cited by: 18

Related to: 10