✦ LIBER ✦

Selection Criteria of Meat Emulsion Fillers Based on Properties and Cooking Kinetics

✍ Scribed by L.R. CORREIA; G.S. MITTAL; W.R. USBORNE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Selection of fillers based on zp values

✍ LINO R. CORREIA; GAURI S. MITTAL 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 525 KB

Kinetics of hydration properties of meat

✍ Correia, L.R.; Mittal, G.S. 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 867 KB

Kinetics of pH and colour of meat emulsi

✍ Correia, L.R.; Mittal, G.S. 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 597 KB

Sorption properties of chelating polymer

✍ Urbano, Bruno F.; Rivas, Bernabé L. 📂 Article 📅 2013 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 404 KB