FOOD HYDROCOLLOIDS, vol.19, no.1, pp.149-155, 2005 (SCI-Expanded)
Article / Article
Science Citation Index Expanded (SCI-EXPANDED), Scopus
Van Yüzüncü Yıl University Affiliated:
The effects of different levels (0.00, 0.25, 0.50%) of skim milk powder (SMP) and whey powder (WP) on emulsion density (ED) and apparent yield stress values of emulsion (raw emulsion) and emulsion gel (cooked emulsion) of beef, chicken and turkey meats were studied by using a model system.