A Technique to Measure Binding Properties of Non-meat Proteins in Muscle-Juncture Formation

✍ Scribed by R. N. TERRELL; C. H. CRENWELGE; T. R. DUTSON; G. C. SMITH

• Book ID: 108805606
• Publisher: Institute of Food Technologists
• Year: 1982
• Tongue: English
• Weight: 389 KB
• Volume: 47
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1982.tb12696.x