Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat.

Autor: Zhao, X.1, Xing, T.1, Chen, X.1, Han, M.-y.1, Li, X.1, Xu, X.-l.1, Zhou, G.-h.1
Zdroj: Poultry Science. May2017, Vol. 96 Issue 5, p1504-1512. 9p.
Databáze: Academic Search Ultimate