Effect of pH on the Dynamic Rheological Properties of Chicken Breast Salt-Soluble Proteins During Heat-Induced Gelation

There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

Related collections

Author and article information

Journal

Title: Poultry Science

Abbreviated Title: Poultry Science

Publisher: Oxford University Press (OUP)

ISSN (Print): 00325791

Publication date Created: December 1990

Publication date (Print): December 1990

Volume: 69

Issue: 12

Pages: 2220-2227

Article

DOI: 10.3382/ps.0692220

SO-VID: cf1a500e-135e-466e-b587-72ed1f499f8a

License:

https://www.elsevier.com/tdm/userlicense/1.0/

http://creativecommons.org/licenses/by-nc-nd/4.0/

History

Data availability:

Comments

Comment on this article

scite_

Cited by 6

See all cited by