✦ LIBER ✦

Physicochemical properties of the thermal gel of water-washed meat in the presence of the more soluble fraction of porcine sarcoplasmic protein

✍ Scribed by Yuji MIYAGUCHI; Yuki HAYASHI; Taro SAKAMOTO

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Improvement of the gelling properties of

✍ Yuji MIYAGUCHI; Yuki HAYASHI; Kiyomi NAGAYAMA 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 134 KB

Fractionation and Properties of Sarcopla

✍ M. KARTHIKEYAN; S. MATHEW; B. A. SHAMASUNDAR; V. P RAKASH 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 562 KB

The relationship of sarcoplasmic and myo

✍ S.T Joo; R.G Kauffman; B.C Kim; G.B Park 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 280 KB

Effect of select parameters on the prope

✍ Thawien Bourtoom; Manjeet S. Chinnan; Pantipa Jantawat; Romanee Sanguandeekul 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 810 KB

Effect of Plasticizer Type and Concentra

✍ Bourtoom, T. 📂 Article 📅 2006 🏛 SAGE Publications 🌐 English ⚖ 130 KB

Capillary HPLC–ICP MS mapping of selenoc

✍ Laure Tastet; Dirk Schaumlöffel; Brice Bouyssiere; Ryszard Lobinski 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 225 KB