✦ LIBER ✦

EFFECTS OF LEVELS OF FAT AND PROTEIN ON THE STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEAT

✍ Scribed by T. L. MAYFIELD; K. K. HALE JR.; V. N. M. RAO; I. A. ANGULO-CHACON

No coin nor oath required. For personal study only.

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