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Soy grits, flour, concentrates, and isolates in meat products

✍ Scribed by Joseph Rakosky

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Soy flour and grits for use in food prod

✍ Richard L. Kellor 📂 Article 📅 1971 🏛 Springer-Verlag 🌐 English ⚖ 264 KB

Soy protein concentrates and isolates in

✍ Richard G. Schweiger 📂 Article 📅 1974 🏛 Springer-Verlag 🌐 English ⚖ 325 KB

Processing and product characteristics f

✍ M. F. Campbell 📂 Article 📅 1981 🏛 Springer-Verlag 🌐 English ⚖ 367 KB

SOLUBILITY AND IN VITRO DIGESTIBILITY OF

✍ K. L. CLATTERBUCK; N. L. KEHRBERG; N. L. MAR ABLE 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 645 KB

Soy products in composite flours and pro

✍ Dav Dendy 📂 Article 📅 1974 🏛 Springer-Verlag 🌐 English ⚖ 121 KB

Isolation ofSalmonellafrom meat and meat

✍ I. T. Ndzinge; Mary L. M. Hall; R. G. Mares 📂 Article 📅 1982 🏛 Springer Netherlands 🌐 English ⚖ 126 KB