The influence of type of pultry and carcass part on the extractability and emulsifying capacity of salt-soluble proteins.
D000818:Animals; D001823:Body Composition; D004655:Emulsions; D008460:Meat; D011200:Poultry; D011506:Proteins; D012492:Salts
D004655:Emulsions; D011506:Proteins; D012492:Salts