✦ LIBER ✦

Characteristics of Frankfurters Prepared from Mutton and Fowl

✍ Scribed by A.A. BUSHWAY; N.B. LECOMTE; T.M. WORK; R.H. TRUE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Formulation and Characteristics of a Fer

✍ Bushway, A.A.; Stickney, M.R.; Bergeron, D.; True, R.H.; Work, T.M.; Criner, G.K 📂 Article 📅 1988 🏛 Elsevier ⚖ 700 KB

MECHANICALLY DEBONED GOAT, MUTTON AND PO

✍ W. H. MARSHALL; G. C. SMITH; T. R. DUTSON; Z. L. CARPENTER 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 504 KB

QUALITY OF SAUSAGE EMULSION PREPARED FRO

✍ B. R. BALIGA; N. MADAIAH 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 413 KB

Characteristics of Low-Salt Frankfurters

✍ DENISE M. SMITH; CLARK J. BREKKE 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 723 KB

CHEMICAL AND PHYSICAL CHARACTERISTICS OF

✍ K. W. McMILLIN; J. G. SEBRANEK; R. E. RUST; D. G. TOPEL 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 543 KB

Preparation and storage stability of dri

✍ Zapata, J.F.F.; Ledward, D.A.; Lawrie, R.A. 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 487 KB