Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen

✍ Scribed by L. L. BORCHERT; E. J. BRISKEY

• Book ID: 108797098
• Publisher: Institute of Food Technologists
• Year: 1965
• Tongue: English
• Weight: 634 KB
• Volume: 30
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1965.tb00277.x