✦ LIBER ✦

RESTRUCTURED BEEF WITH FAT VARIATIONS

✍ Scribed by N.G. MARRIOTT; S.K. PHELPS; C.A. COSTELLO; P.P. GRAHAM

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

LOW-FAT, NO ADDED SALT IN RESTRUCTURED B

✍ B.P DEMOS; J.C. FORREST; A.L. GRANT; M.D. JUDGE; L.F. CHEN 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 561 KB

Carcass maturity and dicationic salts af

✍ S.L. Pojedinec; S.D. Slider; P.B. Kenney; M.K. Head; S. Jittinandana; W.R. Henni 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 201 KB

Volatile compounds from heated beef fat

✍ Ohnishi, Shinji; Shibamoto, Takayuki 📂 Article 📅 1984 🏛 American Chemical Society 🌐 English ⚖ 659 KB

Nutritional profile of restructured beef

✍ A. Serrano; S. Cofrades; C. Ruiz-Capillas; B. Olmedilla-Alonso; C. Herrero-Barbu 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 279 KB

Effects of Mechanically Separated Beef w

✍ T.L. WHEELER; S.C. SEIDEMAN; T.L. ROLAN; G.W. DAVIS 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 578 KB

Raw and Preheated Epimysium and Gelatin

✍ P.B. KENNEY; C.L. KASTNER; D.H. KROPF 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 679 KB