✦ LIBER ✦
Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species
✍ Scribed by EUNICE LI-Chan; S. Nakai; D. F. Wood
- Book ID
- 108810988
- Publisher
- Institute of Food Technologists
- Year
- 1985
- Tongue
- English
- Weight
- 903 KB
- Volume
- 50
- Category
- Article
- ISSN
- 0022-1147
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