✦ LIBER ✦
Effect of Actinidin on the Protein Solubility, Water Holding Capacity, Texture, Electrophoretic Pattern of Beef, and on the Quality Attributes of a Sausage Product
✍ Scribed by M. Aminlari; S.S. Shekarforoush; H.R. Gheisari; L. Golestan
- Book ID
- 111405853
- Publisher
- Institute of Food Technologists
- Year
- 2009
- Tongue
- English
- Weight
- 233 KB
- Volume
- 74
- Category
- Article
- ISSN
- 0022-1147
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