✦ LIBER ✦

DETERMINATION OF FRESH MEAT COLOR BY OBJECTIVE METHODS

✍ Scribed by B. A. EAGERMAN; F. M. CLYDESDALE; F. J. FRANCIS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Determination of freshness of meat produ

✍ G. P. Butov 📂 Article 📅 1967 🏛 Springer US 🌐 English ⚖ 266 KB

Nicotinamide and Nicotinic Acid in Color

✍ JEAN L. KENDRICK; BETTY M. WATTS 📂 Article 📅 1969 🏛 Institute of Food Technologists 🌐 English ⚖ 382 KB

PHOTO SENSITIVITY OF FRESH MEAT COLOR IN

✍ MYRON SOLBERG; WILLIAM C. FRANKE 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 489 KB

TENSILE STRENGTH OF PROCESSED MEATS DETE

✍ T. A. GILLETT; C. L. BROWN; R. L. LEUTZINGER; R. D. CASSIDY; S. SIMON 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 556 KB

OBJECTIVE METHOD OF ESTIMATING ANTHOCYAN

✍ ALLEY E. WATADA; JUDITH A. ABBOTT 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 214 KB

Inactivation of Nisin by Glutathione in

✍ N.L. Rose; P. Sporns; M.E. Stiles; L.M. McMullen 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 101 KB