✦ LIBER ✦

Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina

✍ Scribed by D.G. Pighin; A.M. Sancho; C.B. Gonzalez

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of salt addition on sous vide coo

✍ S.R. Vaudagna; A.A. Pazos; S.M. Guidi; G. Sanchez; D.J. Carp; C.B. Gonzalez 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 863 KB

Influence of κ-carrageenan on the therma

✍ Dirk Verbeken; Nico Neirinck; Paul Van Der Meeren; Koen Dewettinck 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 285 KB

Effect of Salt on the Thermal Stability

✍ S. D. ARNTFIELD; E. D. MURRAY; M. A. H. ISMOND 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 882 KB

Effect of Sodium Chloride and Phosphates

✍ J.M. KIJOWSKI; M.G. MAST 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 711 KB

Effect of addition of salts on the isoel

📂 Article 📅 1932 🏛 Springer Vienna 🌐 English ⚖ 87 KB

Effect of physical and chemical factors

✍ Wagner, Jorge R.; Sorgentini, Delia A.; Anon, Maria C. 📂 Article 📅 1992 🏛 American Chemical Society 🌐 English ⚖ 906 KB