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Material Type: Theses
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Subject: Gelation
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Subject: Muscle proteins
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Electronic Theses & Dissertations
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English
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Cattle--Physiology
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Hydrogen-ion concentration
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Meat--Thermal properties
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Myosin
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Poultry--Processing
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Muscle fiber type and ultimate pH of two bovine muscles influence heat-induced gelation of salt soluble proteins and myosin
Vega-Vargas, Aminta Virginia
Text (1995)
Part of
Electronic Theses & Dissertations
Effect of pH and NaCl on the thermal-physical behavior of chicken breast salt-soluble proteins
Wang, Shuefung
Text (1990)
Part of
Electronic Theses & Dissertations
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