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FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS. Effect of Concentration and Temperature on Water-Binding Properties of Model Meat Systems

✍ Scribed by A.-M. HERMANSSON; C. ÅKESSON

Book ID
108801122
Publisher
Institute of Food Technologists
Year
1975
Tongue
English
Weight
884 KB
Volume
40
Category
Article
ISSN
0022-1147

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