✦ LIBER ✦

Effect of NaCl on physical characteristics and qualities of chicken breast surimi prepared by acid and alkaline processing

✍ Scribed by Sang-Keun Jin; Yeung-Joon Choi; Jin-Yeon Jeong; Gap-Don Kim

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of processing method and holdi

✍ Salma M. Yusop; Maurice G. O’Sullivan; John F. Kerry; Joseph P. Kerry 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 215 KB

Effect of oxidised tannic acid on the ge

✍ Amjad Khansaheb Balange; Soottawat Benjakul 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 583 KB

The effect of high pressure on microbial

✍ Zbigniew A. Kruk; Hyejeong Yun; David L. Rutley; Eun Jung Lee; Yun Ji Kim; Cheor 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 218 KB

Effect of lactic acid treatment during p

✍ G. M. VAN DER MAREL; A. W. DE VRIES; J. G. VAN LOGTESTIJN; D. A. A. MOSSEL 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 376 KB

Effects of dietary enrichment with n –3

✍ Baeza, E.; Chartrin, P.; Gigaud, V.; Tauty, S.; Meteau, K.; Lessire, M.; Berri, 📂 Article 📅 2013 🏛 Taylor and Francis Group 🌐 English ⚖ 159 KB

Effects of High-Pressure Processing on I

✍ Tananuwong, Kanitha; Chitsakun, Thadchanon; Tattiyakul, Jirarat 📂 Article 📅 2012 🏛 Institute of Food Technologists 🌐 English ⚖ 794 KB