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Program of Study: Food Science and Human Nutrition
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Subject: Gelation
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Subject: Muscle proteins
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Electronic Theses & Dissertations
2
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Theses
2
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English
2
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In Copyright
2
Subject
Cattle--Physiology
1
Hydrogen-ion concentration
1
Meat--Thermal properties
1
Myosin
1
Poultry--Processing
1
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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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