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Emulsifying Capacity and Stability of Goat, Waterbuffalo, Sheep and Cattle Muscle Proteins

✍ Scribed by HALUK TURGUT

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Factors Affecting the Emulsifying Capaci

✍ HALUK TURGUT; J. D. SINK 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 428 KB

Emulsifying properties of proteins and p

✍ A.N. Gurov; M.A. Mukhin; N.A. Larichev; N.V. Lozinskaya; V.B. Tolstoguzov 📂 Article 📅 1983 🏛 Elsevier Science ⚖ 481 KB

Emulsifying Capacity and Emulsion Stabil

✍ S.C. HUNG; J.F. ZAYAS 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 406 KB

Protein Solubility, Emulsifying Stabilit

✍ C.S. LIN; J. ZAYAS 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 573 KB

Emulsifying Capacity and Emulsion Stabil

✍ C.R. WANG; J.F. ZAYAS 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 649 KB

EFFECTS OF FOUR SPECIES OF BACTERIA ON P

✍ R. J. BORTON; L. J. BRATZLER; J. F. PRICE 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 509 KB