✦ LIBER ✦
Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values
✍ Scribed by J. KIJOWSKI; A. NIEWIAROWICZ
- Book ID
- 108803067
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 457 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0950-5423
No coin nor oath required. For personal study only.