Wikipedia:Articles for deletion/Water binding power of proteins


 * The following discussion is an archived debate of the proposed deletion of the article below. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review).  No further edits should be made to this page.

The result was Delete. Randykitty (talk) 15:21, 5 November 2014 (UTC)

Water binding power of proteins

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No apparent encyclopedic content, and some confusion about what the subject even is. Appears to be badly translated from a single French source. Sammy1339 (talk) 20:35, 29 October 2014 (UTC)
 * Note: This debate has been included in the list of Science-related deletion discussions. NorthAmerica1000 21:08, 29 October 2014 (UTC)
 * Note: This debate has been included in the list of Food and drink-related deletion discussions. NorthAmerica1000 21:08, 29 October 2014 (UTC)


 * Delete - Single source, poorly written article - The significance of the topic is not made clear, and the article lacks significant coverage in reliable secondary sources. It is poorly written and the title (waterbinding of proteins) does not seem to match the content (subjective meat quality). - Sincerely, Taketa (talk) 08:57, 30 October 2014 (UTC)
 * Delete. This reads like nonsense, even hoax. My very best wishes (talk) 02:16, 2 November 2014 (UTC)
 * Delete does not match current consensus in this field of chemistry. Stuartyeates (talk) 07:35, 3 November 2014 (UTC)
 * Delete Poorly written article that lacks the independent sources required by the GNG. 131.118.229.17 (talk) 19:53, 4 November 2014 (UTC)
 * The above discussion is preserved as an archive of the debate. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.