✦ LIBER ✦

Evaluation of Objective Methods of Measuring Differences in Texture of Freeze-Dried Chicken Meat

✍ Scribed by LINDA MAY BELE; HELEN H. PALMER; ALVIN A. KLOSE; THEODQRE F. IRMITER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Measurement of Oxidation-Related Changes

✍ Z. NAKHOST; M. KAREL 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 383 KB

Texture of Emulsified Cooked Meat Produc

✍ JAY B. FOX JR.; RONALD K. JENKINS; STANLEY A. ACKERMAN 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 805 KB

‘Collapse’, a structural transition in f

✍ EDDIE C. TO; JAMES M. FLINK 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 714 KB

Evaluation of water binding properties o

✍ Heinevetter, L. ;Gassmann, B. ;Kroll, J. 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 484 KB

Evaluation of the 2-thiobarbituric acid

✍ Heliana de Azevedo Gomes; Edir Nepomuceno da Silva; Marcos Roberto Lopes do Nasc 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 139 KB

Freezing times of meat balls in belt fre

✍ A.M Tocci; R.H Mascheroni 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 853 KB