Standard
Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase. / Ruiz Carrascal, Jorge; Regenstein, J.
I:
Journal of Food Science, Bind 67, Nr. 2, 03.2002, s. 734-739.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › fagfællebedømt
Harvard
Ruiz Carrascal, J & Regenstein, J 2002, 'Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase', Journal of Food Science, bind 67, nr. 2, s. 734-739.
APA
Ruiz Carrascal, J., & Regenstein, J. (2002). Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase. Journal of Food Science, 67(2), 734-739.
Vancouver
Ruiz Carrascal J, Regenstein J. Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase. Journal of Food Science. 2002 mar.;67(2):734-739.
Author
Ruiz Carrascal, Jorge ; Regenstein, J. / Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase. I: Journal of Food Science. 2002 ; Bind 67, Nr. 2. s. 734-739.
Bibtex
@article{91d1537a4ec8440b9af292ff4f36c788,
title = "Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase",
keywords = "transglutaminase, chicken meat, functional properties, meat batters, protein network",
author = "{Ruiz Carrascal}, Jorge and J Regenstein",
year = "2002",
month = mar,
language = "English",
volume = "67",
pages = "734--739",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "2",
}
RIS
TY - JOUR
T1 - Emulsion stability and water uptake ability of chicken breast muscle proteins as affected by microbial transglutaminase
AU - Ruiz Carrascal, Jorge
AU - Regenstein, J
PY - 2002/3
Y1 - 2002/3
KW - transglutaminase
KW - chicken meat
KW - functional properties
KW - meat batters
KW - protein network
M3 - Journal article
VL - 67
SP - 734
EP - 739
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 2
ER -