Effect of pH and NaCl on the thermal-physical behavior of chicken breast salt-soluble proteins

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Wang, Shuefung

Date: 1990

Subjects: Gelation
Hydrogen-ion concentration
Meat--Thermal properties
Muscle proteins
Poultry--Processing

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: x, 103 pages

Permalink: https://doi.org/doi:10.25335/1qdh-t574