Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat

Published 2019 View Full Article

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Title
Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat
Authors
Keywords
Sarcoplasmic protein, Isoelectric solubilization/precipitation, Rheological properties, Myofibrillar protein
Journal
FOOD CHEMISTRY
Volume 287, Issue -, Pages 1-10
Publisher
Elsevier BV
Online
2019-02-25
DOI
10.1016/j.foodchem.2019.02.085

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