✦ LIBER ✦

EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT-SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVES

✍ Scribed by J. C. ACTON

No coin nor oath required. For personal study only.

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THE EFFECT OF MEAT PARTICLE SIZE ON EXTR

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MEAT MASSAGING: THE EFFECTS OF SALT, PHO

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