PHYSICAL PROPERTIES OF PROTEIN PREPARATIONS RELATED TO THEIR FUNCTIONAL CHARACTERISTICS IN COMMINUTED MEAT SYSTEMS

✍ Scribed by H. TORGERSEN; R. T. TOLEDO

• Book ID: 108802784
• Publisher: Institute of Food Technologists
• Year: 1977
• Tongue: English
• Weight: 713 KB
• Volume: 42
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1977.tb08440.x