Pola kelarutan miosin dan kapasitas emulsinya pada berbagai suhu=Solubility Pattern of Myosin and It's Emulsifying Capacity at Various Tempereture
Many factors affect meat emulsion stability, among this, is the optimum condition of emulsifier used. Myosin as a component of meat protein, can be utilized as an emulsifier. However, the optimum condition of myosin as meat emulsifier in not known. In this study, beef myosin was extracted with 0,6 M...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
1991
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| _version_ | 1797017752238555136 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | Many factors affect meat emulsion stability, among this, is the optimum condition of emulsifier used. Myosin as a component of meat protein, can be utilized as an emulsifier. However, the optimum condition of myosin as meat emulsifier in not known.
In this study, beef myosin was extracted with 0,6 M KC1 |
| first_indexed | 2024-03-13T18:35:15Z |
| format | Article |
| id | oai:generic.eprints.org:18195 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:35:15Z |
| publishDate | 1991 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:181952014-06-18T00:41:23Z https://repository.ugm.ac.id/18195/ Pola kelarutan miosin dan kapasitas emulsinya pada berbagai suhu=Solubility Pattern of Myosin and It's Emulsifying Capacity at Various Tempereture Perpustakaan UGM, i-lib Jurnal i-lib UGM Many factors affect meat emulsion stability, among this, is the optimum condition of emulsifier used. Myosin as a component of meat protein, can be utilized as an emulsifier. However, the optimum condition of myosin as meat emulsifier in not known. In this study, beef myosin was extracted with 0,6 M KC1 [Yogyakarta] : Universitas Gadjah Mada 1991 Article NonPeerReviewed Perpustakaan UGM, i-lib (1991) Pola kelarutan miosin dan kapasitas emulsinya pada berbagai suhu=Solubility Pattern of Myosin and It's Emulsifying Capacity at Various Tempereture. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=973 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Pola kelarutan miosin dan kapasitas emulsinya pada berbagai suhu=Solubility Pattern of Myosin and It's Emulsifying Capacity at Various Tempereture |
| title | Pola kelarutan miosin dan kapasitas emulsinya pada berbagai suhu=Solubility Pattern of Myosin and It's Emulsifying Capacity at Various Tempereture |
| title_full | Pola kelarutan miosin dan kapasitas emulsinya pada berbagai suhu=Solubility Pattern of Myosin and It's Emulsifying Capacity at Various Tempereture |
| title_fullStr | Pola kelarutan miosin dan kapasitas emulsinya pada berbagai suhu=Solubility Pattern of Myosin and It's Emulsifying Capacity at Various Tempereture |
| title_full_unstemmed | Pola kelarutan miosin dan kapasitas emulsinya pada berbagai suhu=Solubility Pattern of Myosin and It's Emulsifying Capacity at Various Tempereture |
| title_short | Pola kelarutan miosin dan kapasitas emulsinya pada berbagai suhu=Solubility Pattern of Myosin and It's Emulsifying Capacity at Various Tempereture |
| title_sort | pola kelarutan miosin dan kapasitas emulsinya pada berbagai suhu solubility pattern of myosin and it s emulsifying capacity at various tempereture |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib polakelarutanmiosindankapasitasemulsinyapadaberbagaisuhusolubilitypatternofmyosinanditsemulsifyingcapacityatvarioustempereture |