Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sankara Neelakantan"'
Publikováno v:
Journal of Food Science. 35:688-692
SUMMARY The effect of chopping temperature and time on the stability of white and dark turkey meat emulsions was determined. White meat emulsions remained stable over extended chopping times in a 1.5°C temperature environment. When chopped in room t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32a3ee4dc2a7e5272b430c4c74dbb33e
https://doi.org/10.1111/j.1365-2621.1970.tb04845.x
https://doi.org/10.1111/j.1365-2621.1970.tb04845.x
Autor:
Sankara Neelakantan, Glenn W. Froning
Publikováno v:
Poultry Science. 50:839-845
THE red meat industry has recognized the value of prerigor meat in their formulations for sometime. In fact, it was common practice at one time to utilize prerigor meat in emulsified products. The use of prerigor meat has largely been discontinued be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f2a8643770ff4c1b4be0f2ca17ff9bd
https://doi.org/10.3382/ps.0500839
https://doi.org/10.3382/ps.0500839
Autor:
Glenn W. Froning, Sankara Neelakantan
Publikováno v:
Journal of Food Science. 36:613-615
SUMMARY Myosin, actin, actomyosin, myofibrils and sarcoplasmic proteins were isolated from the breast muscle of Broad-breasted White breeder turkeys. The different proteins were evaluated for their emulsifying capacity (EC) and emulsion-stabilizing c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::277002dd160716e3585657e2111836e3
https://doi.org/10.1111/j.1365-2621.1971.tb15142.x
https://doi.org/10.1111/j.1365-2621.1971.tb15142.x
Publikováno v:
Journal of Food Science (Wiley-Blackwell); Sep1970, Vol. 35 Issue 5, p688-692, 5p