Work

Effect of Heat Processing on Extractability of Salt‐soluble Protein, Tissue Binding Strength and Cooking Loss in Poultry Meat Loaves

Year: 1972

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1972.tb05826.x

Author: J. C. ACTON

Institution: Clemson University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2032292437

FWCI: 2.294

Cites: 9

Cited by: 76

Related to: 10