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- W2370463321 abstract "Textural properties of salt-soluble protein and the factors affecting functional characteristics of heat-induced gelation of CB and CT were studies by orthogonal design test L9(34) in this experiment with fresh chicken breast and chicken thigh.The main results were as follows:hardness of heat-induced gelation of CB and CT has a significance difference(p0.01),their spring has not significance difference(p0.05).In regard to CB,CaCl2,STP and SP have significance effects on hardness of heat-induced gelation(p0.01). STP and SP have effects on spring of heat-induced gelation (p0.05); BT speak for the CB,SP has a significance effects on hardness of heat-induced gelation(p0.01). CaCl2,STP,SP and HTM have effects on spring of heat-induced gelation.(p0.05)" @default.
- W2370463321 created "2016-06-24" @default.
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- W2370463321 date "2006-01-01" @default.
- W2370463321 modified "2023-10-03" @default.
- W2370463321 title "THE RESEARCH OF HEAT-INDUCED GELATION OF SALT SOLUBLE PROTEIN OF CHICKEN MUSCLE" @default.
- W2370463321 hasPublicationYear "2006" @default.
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