✦ LIBER ✦

Improved protein recovery from some meat industry by-products

✍ Scribed by Swingler, G.R.; Lawrie, R.A.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Microbial aspects of protein recovery fr

✍ Swingler, G.R.; Naylor, P.E.L.; Lawrie, R.A. 📂 Article 📅 1979 🏛 Elsevier Science 🌐 English ⚖ 578 KB

Protein hydrolysates from meat industry

✍ Webster, J.D.; Ledward, D.A.; Lawrie, R.A. 📂 Article 📅 1982 🏛 Elsevier Science 🌐 English ⚖ 488 KB

Mixed protein fibres from meat industry

✍ Swingler, G.R.; Lawrie, R.A. 📂 Article 📅 1978 🏛 Elsevier Science 🌐 English ⚖ 544 KB

Bioactive peptides generated from meat i

✍ Mora, Leticia; Reig, Milagro; Toldrá, Fidel 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 589 KB

The nutritive value of protein isolates

✍ Swingler, G.R.; Neale, R.J.; Lawrie, R.A. 📂 Article 📅 1978 🏛 Elsevier Science 🌐 English ⚖ 380 KB

THERMOPHYSICAL PROPERTIES OF HYDROLYZED

✍ GABRIELI ALVES DE OLIVEIRA; ÉVERTON FERNANDO ZANOELO 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 405 KB