The Study of Effect of Surimi Production Steps on Chemical Composition and Electrophoresis Pattern of Myofibrillar Proteins of Mechanically Deboned poultry meat (MDPM)
Mechanically deboning poultry meat (MDPM) is widely used due to its suitable technological properties as well as low lipids and saturated fatty acids contents. Besides, production processes applied during the surimi production can improve the technological properties of MDPM. That is to say, the pro...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2013-08-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_517455_e29976bfa0d6dc81e7edbe4fe95de8c2.pdf |