✦ LIBER ✦

AVAILABILITY AND MICROBIAL STABILITY OF RETAIL BEEF-SOY BLENDS

✍ Scribed by W.N. BELL; L.A. SHELEF

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Soy Protein and Oil Effects on Chemical,

✍ M.N. LIU; D.L HUFFMAN; W.R. EGBERT; T.A. McCASKEY; C.W. LIU 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 914 KB

Flavor and Oxidative Stability of Peanut

✍ G.M. SUMAINAH; C.A. SIMS; R.P. BATES; S.F. O'KEEFE 📂 Article 📅 2000 🏛 Institute of Food Technologists 🌐 English ⚖ 410 KB

Microbial and Oxidative Changes in Low-F

✍ W.R. EGBERT; D.L. HUFFMAN; C.M. CHEN; W.R. JONES 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 788 KB

Microbiological Evaluation of Navy Bean

✍ W. DUSZKIEWICZ-REINHARD; K. KHAN; B. FUNKE 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 621 KB

A SIMPLE AND RAPID METHOD FOR ESTIMATION

✍ S. D. CUNNINGHAM; P. J. DENMAN; W. L. SANDERS 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 392 KB

Functional and Thermal Properties of Whe

✍ H.J. Ahn; J.H. Kim; P. K.W. Ng 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 96 KB