Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters. [electronic resource]
Producer: 20160906Description: 67-77 p. digitalISSN:- 1873-4138
- Adsorption
- Animals
- Capillary Action
- Chickens
- Cooking
- Dietary Fats -- analysis
- Dietary Proteins -- analysis
- Emulsions
- Food Handling
- Food Quality
- Gels
- Hydrophobic and Hydrophilic Interactions
- Meat Products -- analysis
- Microscopy, Confocal
- Microscopy, Electron, Scanning
- Microscopy, Electron, Transmission
- Models, Chemical
- Muscle Proteins -- analysis
- Particle Size
- Porosity
- Water -- analysis
- Whey Proteins -- analysis
No physical items for this record
Publication Type: Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S.
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