✦ LIBER ✦

EFFECT OF AQUEOUS CHLORINE (600 PPM) ON THE PROTEIN AND THE LIPID FRACTIONS OF GROUND BEEF

✍ Scribed by M. C. KLINE; A. W. KOTULA; E. P. YOUNG

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Soy Protein Isolate Antioxidant Effect o

✍ S. Y. WU; M. S. BREWER 📂 Article 📅 1994 🏛 Institute of Food Technologists 🌐 English ⚖ 709 KB

The effect of aqueous diffusion on the f

✍ H.G.M. Eggenkamp; M.L. Coleman 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 621 KB

Effect of phosvitin on lipid and protein

✍ Jung, Samooel; Nam, Ki Chang; Ahn, Dong Uk; Kim, Hyun Joo; Jo, Cheorun 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 222 KB

Effects of Ascorbic Acid and Antioxidant

✍ K.C. Nam; B.R. Min; K.S. Park; S.C. Lee; D.U. Ahn 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 127 KB

Effect of Antioxidant Application Method

✍ H.A. Ismail; E.J. Lee; K.Y. Ko; H.D. Paik; D.U. Ahn 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 251 KB

Effect of chlorinated lipid and protein

✍ H. M. Cunningham; G. A. Lawrence 📂 Article 📅 1978 🏛 Springer 🌐 English ⚖ 303 KB