✦ LIBER ✦

On the nature of the haematin-protein bonding in cooked meat

✍ Scribed by D. A. LEDWARD

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

ON THE NATURE OF COOKED MEAT HEMOPROTEIN

✍ D. A. LEDWARD 📂 Article 📅 1971 🏛 Institute of Food Technologists 🌐 English ⚖ 777 KB

On the nature and reactivity of the haem

✍ Z. A. OBANU; D. A. LEDWARD 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 309 KB

The effect of shrinkage on the cooking o

✍ A.J. Fowler; A. Bejan 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 803 KB

EFFECTS OF RESTRAINT DURING COOKING ON T

✍ P. E. BOUTON; P. V. HARRIS; J. McK. SNOWDEN 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 590 KB

The nature of the astatine-protein bond

✍ Gerard W.M. Visser; Eduard L. Diemer; Frans M. Kaspersen 📂 Article 📅 1981 🏛 Elsevier Science ⚖ 756 KB

Nature of the Bonding in Aminoquinones

✍ Dr. S. Kulpe; Dr. D. Leupold; Dr. S. Dähne 📂 Article 📅 1966 🏛 John Wiley and Sons 🌐 English ⚖ 217 KB 👁 1 views