✦ LIBER ✦

A COMPARISON OF TWO METHODS FOR DETERMINING THE COLLAGEN CONTENT OF COOKED MEAT

✍ Scribed by RUTH M. GRISWOLD; FLORENCE LEFFLER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Connective tissue of meat. IV.—Compariso

✍ L. H. Lampitt; L. C. Baker; K. P. Brown 📂 Article 📅 1954 🏛 John Wiley and Sons 🌐 English ⚖ 678 KB

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✍ B. RUANTRAKOOL; T. C. CHEN 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 508 KB

Comparative Study on Three Methods for D

✍ RACHAMIM PALOMBO; PIETER S. VAN ROON; ALBERT PRINS; BEREND KROL 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 272 KB

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✍ M. Stanojevic; G.K. Lewis 📂 Article 📅 1983 🏛 Elsevier Science 🌐 English ⚖ 507 KB

A comparison of two methods for determin

✍ D.G. Shombert; R.A. Robinson 📂 Article 📅 1983 🏛 Elsevier Science 🌐 English ⚖ 295 KB

Comparison of two methods for determinin

✍ R. T. Islamov; S. S. Dyadyura; K. A. Arzhaev; A. S. Filippov; M. M. Artemieva 📂 Article 📅 2011 🏛 Springer US 🌐 English ⚖ 164 KB