✦ LIBER ✦

STUDIES ON THE EMULSIFYING CHARACTERISTICS OF SOME INTRACELLULAR TURKEY MUSCLE PROTEINS

✍ Scribed by S. NEELAKANTAN; G. W. FRONING

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Studies on the Emulsifying Properties of

✍ G. R. HEGARTY; L. J. BRATZLER; A. M. PEARSON 📂 Article 📅 1963 🏛 Institute of Food Technologists 🌐 English ⚖ 515 KB

The Relationship of Some Intracellular P

✍ G. R. HEGARTY; L. J. BRATZLER; A. M. PEARSON 📂 Article 📅 1963 🏛 Institute of Food Technologists 🌐 English ⚖ 493 KB

Studies on the emulsifying behaviour of

✍ L. R. Singh; P. Bahadur; S. N. Srivastava 📂 Article 📅 1978 🏛 Springer ⚖ 212 KB

Some further infrared absorption studies

✍ Morales, Manuel F. ;Laki, Koloman ;Gergely, John ;Cecchini, Louis P. 📂 Article 📅 1951 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 343 KB

Effects of Prerigor Pressurization on th

✍ E. A. ELGASIM; W. H. KENNICK; A. F. ANGLEMIER; E. A. ELKHALIFA; M. KOOHMARAIE 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 377 KB

EFFECT OF FREEZING RATE AND FREEZE DRYIN

✍ C. S. HUBER; R. B. HARRINGTON; W. J. STADELMAN 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 536 KB