Development of cross-linked collagen as a binding agent for restructured meat products /

Collagen is added to meat products for gelling, binding and adhesion (formed meats, coatings, and batters), emulsification, water binding, and thickening properties. It also serves as an inexpensive protein filler. An innovative collagen cross-linking technique was studied with the potential to enha...

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Bibliographic Details

Main Author:	Prochaska, Jerry Fred, 1966-
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1998.
Subjects:	Major food science and technology.
Online Access:	http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=733039551&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD