The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss

Journal article

Peer reviewed

Mustafa Karakaya, Cemalettin Saricoban and Mustafa T Yilmaz

European food research & technology, Vol.220(3-4), pp.283-286

01/03/2005

Abstract

Animal productions

Biological and medical sciences

Food industries

Fundamental and applied biological sciences. Psychology

Meat and meat product industries

Terrestrial animal productions

Vertebrates

1 Record Views

Title: The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss
Creators - without role: Mustafa Karakaya - Selçuk University
Cemalettin Saricoban - Selçuk University
Mustafa T Yilmaz - Selçuk University
Publication Details: European food research & technology, Vol.220(3-4), pp.283-286
Publisher: Springer
Identifiers: 9940804408331
Academic Unit: King Abdulaziz University
Language: English
Resource Type: Journal article