✦ LIBER ✦

Development and assessment of healthy properties of meat and meat products designed as functional foods

✍ Scribed by Olmedilla-Alonso, Begoña (author);Jiménez-Colmenero, Francisco (author);Sánchez-Muniz, Francisco J. (author)

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Development and assessment of healthy pr

✍ Olmedilla-Alonso, Begoña (author);Jiménez-Colmenero, Francisco (author);Sánchez- 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 826 KB

[Special Publication] Nutrition, Functio

✍ Ho, Chi-Tang; Mussinan, Cynthia; Shahidi, Fereidoon; Tratras Contis, Ellene 📂 Article 📅 2013 🏛 Royal Society of Chemistry ⚖ 549 KB

SOY AND MEAT PROTEINS AS FOOD EMULSION S

✍ H. J. RIVAS; P. SHERMAN 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 617 KB

Color Characteristics and Functional Pro

✍ E.A. ELKHALIFA; P.P. GRAHAM; N.G. MARRIOTT; S.K. PHELPS 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 604 KB

Methylamino acids as indices in meat pro

✍ W. R. D. RANGELEY; R. A. LAWRIE 📂 Article 📅 1976 🏛 John Wiley and Sons 🌐 English ⚖ 867 KB

PROPERTIES OF RESTRUCTURED PORK PRODUCT

✍ M.S. CHESNEY; R.W. MANDIGO; J.F. CAMPBELL 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 393 KB