✦ LIBER ✦
A factorial analysis of water-binding properties and firmness of heated, comminuted pork liver and pork loin products as influenced by addition of sodium chloride and pH regulators
✍ Scribed by van Roon, P.S.; Krol, B.
- Book ID
- 121889426
- Publisher
- Elsevier Science
- Year
- 1985
- Tongue
- English
- Weight
- 716 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0309-1740
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