✦ LIBER ✦

PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: CROSS-LINKAGE OF PROTEINS

✍ Scribed by WEI-WEN MAO; CLARENCE STERLING

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

PARAMETERS OF TEXTURE CHANGE IN PROCESSE

✍ GEORGE HAO CHU; CLARENCE STERLING 📂 Article 📅 1970 🏛 John Wiley and Sons 🌐 English ⚖ 523 KB

PARAMETERS OF TEXTURE CHANGE IN PROCESSE

✍ WEI-WEN MAO; CLARENCE STERLING 📂 Article 📅 1970 🏛 John Wiley and Sons 🌐 English ⚖ 248 KB

Effects of Alkaline Protease in Minced F

✍ T. C. LANIER; T. S. LIN; D. D. HAMANN; F. B. THOMAS 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 373 KB

Texture Changes Associated with Insolubi

✍ M. Toyohara; M. Murata; M. Ando; S. Kubota; M. Sakaguchi; H. Toyohara 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 252 KB

GENETICALLY CHANGED LINKAGE VALUES IN PI

✍ J. RASMUSSON 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 875 KB

Influence of dairy proteins on textural

✍ Sean A. Hogan; Valerie Chaurin; Brendan T. O'Kennedy; Phil M. Kelly 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 762 KB