✦ LIBER ✦
Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties
✍ Scribed by Khan, Muhammad Ammar; Ali, Sher; Abid, Muhammad; Cao, Jinxuan; Jabbar, Saqib; Tume, Ronald Keith; Zhou, Guanghong
- Book ID
- 121787263
- Publisher
- Elsevier Science
- Year
- 2014
- Tongue
- English
- Weight
- 740 KB
- Volume
- 62
- Category
- Article
- ISSN
- 0963-9969
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