The Effect of Tumbling Time on the Quality and Binding Ability of Restructured Beef M. Pectoralis profundus with Alginate Binder
S. S. Moon, H. S. Yang, G. B. Park, S. T. Joo
Asian-Australas J Anim Sci. 2007;20(3):418-423.   Published online 2007 Jan 24     DOI: https://doi.org/10.5713/ajas.2007.418
Citations to this article as recorded by Crossref logo
Characterization of protein functionality and texture of tumbled squid, octopus and cuttlefish muscles
Nalan Gokoglu, Osman Kadir Topuz, Mehmet Gokoglu, Fahrettin Gokhun Tokay
Journal of Food Measurement and Characterization.2017; 11(4): 1699.     CrossRef