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Protein Fractions and Characteristics of Lipids in Fresh Broiler and Layer Chicken Muscles and Penetration of Salt and Acid in Marinated Muscles

by Raj K R et al.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: November - December 1999Availability: Items available for loan: 1 .

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Thermal Stability and Texture of Emulsions from Pre - and Post - rigor Chickens Muscles

by Raj K R et al.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: November - December 1999Availability: Items available for loan: 1 .

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