Clark Joseph Brekke
Affiliations: | 1994 | Food Science and Technology | Washington State University, Pullman, WA, United States |
| 1994- | Food Science and Technology | The University of Tennessee, Knoxville, TN, United States |
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"Clark Joseph Brekke"Bio:
https://books.google.com/books?id=TNVpAAAAMAAJ
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Parents
Sign in to add mentor| Marion Lewis Greaser | grad student | 1972 | UW Madison | |
| (Isolation and Characterization of Rabbit Skeletal α-actinin and Bovine Cardiac Troponin) | ||||
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| NDI EE, BREKKE CJ, BARBOSA-CÁNOVAS GV. (1994) THERMAL GELATION OF DUCK BREAST AND LEG MUSCLE PROTEINS Journal of Muscle Foods. 5: 27-36 |
| BORA PS, BREKKE CJ, POWERS JR. (1994) Heat Induced Gelation of Pea (Pisum sativum) Mixed Globulins, Vicilin and Legumin Journal of Food Science. 59: 594-596 |
| NDI EE, BREKKE CJ. (1992) Thermal Aggregation Properties of Duck Salt-Soluble Proteins at Selected pH Values Journal of Food Science. 57: 1316-1320 |
| XIONG Y, BREKKE C. (1991) GELATION PROPERTIES OF CHICKEN MYOFIBRILS TREATED WITH CALCIUM AND MAGNESIUM CHLORIDES Journal of Muscle Foods. 2: 21-36 |
| XIONG Y, BREKKE C. (1990) Physicochemical and Gelation Properties of Pre- and Postrigor Chicken Salt-soluble Proteins Journal of Food Science. 55: 1544-1548 |
| XIONG Y, BREKKE C. (1990) Thermal Transitions of Salt-soluble Proteins from Pre- and Postrigor Chicken Muscles Journal of Food Science. 55: 1540-1543 |
| XIONG YL, BREKKE CJ. (1989) Changes in Protein Solubility and Gelation Properties of Chicken Myofibrils during Storage Journal of Food Science. 54: 1141-1146 |
| NUCKLES RO, BREKKE CJ, LUEDECKE LO. (1987) Reduction in pH and Fermentation Time of Meat Mixtures Containing Dry Acid Whey Journal of Food Science. 52: 238-239 |
| Xiong Y, Brekke C, Leung H. (1987) Thermal Denaturation of Muscle Proteins From Different Species and Muscle Types as Studied by Differential Scanning Calorimetry Canadian Institute of Food Science and Technology Journal. 20: 357-362 |
| Xiong Y, Brekke C, Leung H. (1986) Comparison of Muscle Proteins from Different Species by Differential Scanning Calorimetry Canadian Institute of Food Science and Technology Journal. 19: xlii |