Enzyme Profile of Raw and Heat-Processed Beef, Pork and Turkey Using the “Apizym” System

✍ Scribed by W. E. TOWNSEND; L. C. BLANKENSHIP

• Book ID: 108811985
• Publisher: Institute of Food Technologists
• Year: 1987
• Tongue: English
• Weight: 229 KB
• Volume: 52
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1987.tb06660.x