✦ LIBER ✦
Effect of initial pH in broiler breast muscles on gel forming capacity of meat proteins and on rheological characteristics of frankfurter-type sausage
✍ Scribed by J. KIJOWSKI; A. NIEWIAROWICZ
- Book ID
- 108803068
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 409 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0950-5423
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