✦ LIBER ✦

Quantitative and qualitative determination of connective tissue content of meat and meat products

✍ Scribed by F. Lörincz; Ida Szeredy

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Connective tissue of meat: I.—separation

✍ L. H. Lampitt; L. C. Baker; K. P. Brown 📂 Article 📅 1952 🏛 John Wiley and Sons 🌐 English ⚖ 1004 KB

Connective tissue of meat. II.—Determina

✍ L. C. Baker; L. H. Lampitt; K. P. Brown 📂 Article 📅 1953 🏛 John Wiley and Sons 🌐 English ⚖ 602 KB

The nitrogen content of meat and the cal

✍ J. F. Reith; M. J. N. Hofsteede; W. Langbroek 📂 Article 📅 1955 🏛 John Wiley and Sons 🌐 English ⚖ 498 KB 👁 1 views

Food group (meat panel) symposium. Conne

📂 Article 📅 1984 🏛 John Wiley and Sons 🌐 English ⚖ 480 KB

Isotachophoretic determination of creati

✍ František Kvasnička; Michal Voldřich 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 52 KB

Connective tissue of meat. IV.—Compariso

✍ L. H. Lampitt; L. C. Baker; K. P. Brown 📂 Article 📅 1954 🏛 John Wiley and Sons 🌐 English ⚖ 678 KB