Keyword proteins
 

Effect of the substitution of meat by a protein preparation on the rheological properties of finely-comminuted sausage forcemeats
Ryszard Rezler, Elżbieta Piotrowska, Włodzimierz Dolata, Michał Wojciechowski
Acta Agroph. 2007, 9(1), 221–231
 
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Studies on hydration of muscle and connective tissue proteins of pork meat
Stanisław Tyszkiewicz, Maria Wawrzyniewicz, Jerzy Strzelecki, Andrzej Borys
Acta Agroph. 2008, 11(1), 263–270
 
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ISSN:1234-4125
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