✦ LIBER ✦

Relevant factors in strategies for fat reduction in meat products

✍ Scribed by F Jiménez Colmenero

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Curdlan Properties for Application in Fa

✍ TAKAHIRO FUNAMI; HIDEO YADA; YUKIHIRO NAKAO 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 114 KB

Fat reduction in comminuted meat product

✍ M.K. Youssef; S. Barbut 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 203 KB

Konjac gel fat analogue for use in meat

✍ F. Jiménez-Colmenero; S. Cofrades; A.M. Herrero; F. Fernández-Martín; L. Rodrígu 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 411 KB

Use of low resolution NMR for determinin

✍ J. P. RENOU; J. KOPP; C. VALIN 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 373 KB

Risk of aspiration in patients on entera

✍ Barry A. Mizock 📂 Article 📅 2007 🏛 Springer 🌐 English ⚖ 267 KB

Influence of Substituting Two Levels of

✍ CHII-YENG JENG; H.W. OCKERMAN; V.R. CAHILL; A.C. PENG 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 716 KB