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RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS V. Effect of ‘Setting’ and Pyrophosphate on Rheological Properties of Heated Minced-Meat Gel

✍ Scribed by TERUO NAKAYAMA; YASUSHI SATO

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RELATIONSHIPS BETWEEN BINDING QUALITY OF

✍ TERUO NAKAYAMA; YASUSHI SATO 📂 Article 📅 1971 🏛 John Wiley and Sons 🌐 English ⚖ 619 KB

RELATIONSHIPS BETWEEN BINDING QUALITY OF

✍ TERUO NAKAYAMA; YASUSHI SATO 📂 Article 📅 1971 🏛 John Wiley and Sons 🌐 English ⚖ 696 KB

DISCUSSION OF THE BINDING QUALITY OF MIN

✍ YASUSHI SATO; TERUO NAKAYAMA 📂 Article 📅 1970 🏛 John Wiley and Sons 🌐 English ⚖ 785 KB

THE EFFECT OF SOME MEAT PROTEINS ON THE

✍ L. HUGHES; D. A. LEDWARD; J. R. MITCHELL; C. SUMMERLIN 📂 Article 📅 1980 🏛 John Wiley and Sons 🌐 English ⚖ 420 KB