JOURNAL OF MUSCLE FOODS, vol.18, no.2, pp.129-142, 2007 (SCI-Expanded)
Article / Article
JOURNAL OF MUSCLE FOODS
Science Citation Index Expanded (SCI-EXPANDED), Scopus
Van Yüzüncü Yıl University Affiliated:
Protein concentration, pH, emulsion capacity (EC), emulsion stability (ES), emulsion density (ED) and apparent yield stress of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of sheep and beef offal (lung, liver, kidney, spleen and heart) were studied by using a model system.