Effect of freezing, evaporation and freeze-drying on emulsifying capacity of salt-soluble protein.
D000818:Animals; D002645:Chickens; D004655:Emulsions; D005519:Food Preservation; D005612:Freeze Drying; D005615:Freezing; D011506:Proteins; D014020:Tissue Extracts
D004655:Emulsions; D011506:Proteins; D014020:Tissue Extracts