✦ LIBER ✦

Gelation of chicken breast and thigh muscle homogenates: Effect of pH and time of aging

✍ Scribed by Lesiów, T.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Gelation of Turkey Breast and Thigh Myof

✍ C.L. LAVELLE; E.A. FOEGEDING 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 740 KB

Apparent viscosity of chicken muscle hom

✍ Lesiów, T. 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 49 KB

Role of Reduced Ionic Strength and Low p

✍ S. Ke And; H. O. Hultin 📂 Article 📅 2005 🏛 Institute of Food Technologists 🌐 English ⚖ 192 KB

Effect of Muscle pH and Calcium Content

✍ LOUIS L. YOUNG; C. E. LYON 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 457 KB

Thermal Gelation Properties of Protein F

✍ Y.H. LAN; J. NOVAKOFSKI; R.H. McCUSKER; M.S. BREWER; T.R. CARR; F.K. McKEITH 📂 Article 📅 1995 🏛 Institute of Food Technologists 🌐 English ⚖ 898 KB

THE EFFECT OF AGING ON PHYSICOCHEMICAL P

✍ J. D. HAY; R. W. CURRIE; F. H. WOLFE 📂 Article 📅 1972 🏛 Institute of Food Technologists 🌐 English ⚖ 742 KB