Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

Reza Tahergorabi; Sarah K Beamer; Kristen E Matak; Jacek Jaczynski

Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

Reza Tahergorabi, Sarah K Beamer, Kristen E Matak, Jacek Jaczynski

Family and Consumer Sciences

Research output: Contribution to journal › Article

Original language	English
Pages (from-to)	896–903
Journal	LWT-FOOD SCIENCE AND TECHNOLOGY
Volume	44
Issue number	4
State	Published - 2011

Cite this

@article{605c41370bf34d6fa07f1b54d933f218,

title = "Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products",

author = "Reza Tahergorabi and Beamer, \{Sarah K\} and Matak, \{Kristen E\} and Jacek Jaczynski",

year = "2011",

language = "English",

volume = "44",

pages = "896–903",

journal = "LWT-FOOD SCIENCE AND TECHNOLOGY",

number = "4",

}

TY - JOUR

T1 - Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

AU - Tahergorabi, Reza

AU - Beamer, Sarah K

AU - Matak, Kristen E

AU - Jaczynski, Jacek

PY - 2011

Y1 - 2011

M3 - Article

VL - 44

SP - 896

EP - 903

JO - LWT-FOOD SCIENCE AND TECHNOLOGY

JF - LWT-FOOD SCIENCE AND TECHNOLOGY

IS - 4

ER -