✦ LIBER ✦
Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations
✍ Scribed by Gema Nieto; Manuel Castillo; Youling L. Xiong; Daniel Álvarez; Fred A. Payne; María Dolores Garrido
- Book ID
- 116737660
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 282 KB
- Volume
- 83
- Category
- Article
- ISSN
- 0309-1740
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