✦ LIBER ✦

Gelation Properties of Ovalbumin as Affected by Fatty Acid Salts

✍ Scribed by NAOKO YUNO-OHTA; HIROKO TORYU; TAKAHIKO HIGASA; HIDEO MAEDA; MITSUKO OKADA; HIROYUKI OHTA

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Heat-induced Gelation Properties of Salt

✍ A. McCORD; A.B. SMYTH; E.E. O'NEILL 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 168 KB

Cellular fatty acid composition ofPlanoc

✍ Mercedes Monteoliva-Sanchez; Alberto Ramos-Cormenzana 📂 Article 📅 1987 🏛 Springer 🌐 English ⚖ 298 KB

Physical properties of shortenings with

✍ Silvana Martini; María L. Herrera 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 455 KB 👁 1 views

Fatty Acid Composition of Turkey Meat as

✍ R. A. CHUNG; Y. C. LIEN; R. A. MUNDAY 📂 Article 📅 1967 🏛 Institute of Food Technologists 🌐 English ⚖ 437 KB

Sorption–desorption of phenolic acids as

✍ AmyM. Cecchi; WilliamC. Koskinen; H.H. Cheng; Konrad Haider 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 188 KB

Fatty Acid Content of Pork Cuts and Vari

✍ R. A. CHUNG; C. C. LIN 📂 Article 📅 1965 🏛 Institute of Food Technologists 🌐 English ⚖ 382 KB