Heat-induced gelation properties of chicken breast muscle salt soluble proteins when mixed with β-lactoglobulin or an α-lactalbumin enriched protein fraction.

Smyth, A B

Heat-induced gelation properties of chicken breast muscle salt soluble proteins when mixed with β-lactoglobulin or an α-lactalbumin enriched protein fraction. [electronic resource] - Meat science Jan 1998 - 135-47 p. digital

Publication Type: Journal Article

0309-1740

10.1016/s0309-1740(97)00084-3 doi