Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH
Version of Record online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 5, pages 936–940, September 1995
How to Cite
LAN, Y.H., NOVAKOFSKI, J., McCUSKER, R.H., BREWER, M.S., CARR, T.R. and McKEITH, F.K. (1995), Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH. Journal of Food Science, 60: 936–940. doi: 10.1111/j.1365-2621.1995.tb06265.x
- Issue online: 26 AUG 2006
- Version of Record online: 26 AUG 2006
- Ms received 10/14/94; revised 3/25/95; accepted 5/16/95.
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