✦ LIBER ✦

CHANGES IN MEAT COMPONENTS DURING FERMENTATION, HEAT PROCESSING AND DRYING OF A SUMMER SAUSAGE

✍ Scribed by F. B. WARDLAW; G. C. SKELLEY; M. G. JOHNSON; J. C. ACTON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Changes of proximate composition and ext

✍ Kouji ITOU; Shinsuke KOBAYASHI; Tooru OOIZUMI; Yoshiaki AKAHANE 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 274 KB

Effect of nitrate and nitrite curing sal

✍ J. L. Navarro; M. I. Nadal; P. Nieto; J. Flores 📂 Article 📅 1998 🏛 Springer 🌐 English ⚖ 178 KB

HEAT PROCESSING OF BEEF. III. OBJECTIVE

✍ R. G. TISCHER; H. Huewicz; J. A. ZOELLNER 📂 Article 📅 1953 🏛 Institute of Food Technologists 🌐 English ⚖ 654 KB

The smell and odorous components of drie

✍ Masakazu Hiraide; Atsushi Kato; Tadakazu Nakashima 📂 Article 📅 2010 🏛 Springer 🌐 English ⚖ 258 KB

Experiment and numerical simulation of h

✍ Chi-Sung Song; Geum-Su Yeom 📂 Article 📅 2009 🏛 Springer-Verlag 🌐 English ⚖ 556 KB

Changes in the composition of free amino

✍ Chun-Ming Chang; Toshiaki Ohshima; Chiaki Koizumi 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 702 KB