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EFFECTS OF FOUR SPECIES OF BACTERIA ON PORCINE MUSCLE. 1. Protein Solubility and Emulsifying Capacity

✍ Scribed by R. J. BORTON; L. J. BRATZLER; J. F. PRICE

Book ID: 108799139
Publisher: Institute of Food Technologists
Year: 1970
Tongue: English
Weight: 509 KB
Volume: 35
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1970.tb01993.x

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