✦ LIBER ✦

POLYAMINE CONTENT IN FRESH AND PROCESSED PORK

✍ Scribed by MASAMICHI NAKAMURA; YUTAKA WADA; HIROSHI SAWAYA; TOSHIHARU KAWABATA

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Sensory Properties and Lipid Oxidation i

✍ D. L. DRERUP; M. D. JUDGE; E. D. ABERLE 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 403 KB

RESTRUCTURED FRESH MEAT CUTS FROM CHILLE

✍ D. L. HUFFMAN; J. L. CORDRAY 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 379 KB

Content of polyamines in beef and pork a

✍ Petra Krausová; Pavel Kalač; Martin Křížek; Tamara Pelikánová 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 189 KB

RIBOFLAVIN CONTENT OF FRESH AND PROCESSE

✍ THELMA PORTER; EUNICE KELLY 📂 Article 📅 1944 🏛 Institute of Food Technologists 🌐 English ⚖ 416 KB

Hot Pork Processing, Brine Chilling and

✍ C. B. FRYE; C. R. CALKINS; R. W. MANDIGO 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 263 KB

l-glutamic acid content of fresh and pro

✍ Geoffrey R. Skurray; Nicholas Pucar 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 183 KB