|
|||||
|
|
EFFECT OF PROTEOLYSIS ON THE EMULSIFICATION CHARACTERISTICS OF BOVINE SKELETAL MUSCLE |
|
| Authors: | M. W. DU BOIS A. F. ANGLEMIER M. W. MONTGOMERY W. D. DAVIDSON |
| Affiliation: | Dept. of Food Science &Technology, Oregon State University, Corvellis, OR 97331 |
| Abstract: | |
| Keywords: | |