✦ LIBER ✦

Texture of Emulsified Cooked Meat Products by Three Different Methods of Measurement

✍ Scribed by JAY B. FOX JR.; RONALD K. JENKINS; STANLEY A. ACKERMAN

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

CHARACTERISTICS OF BROILER MEAT SKIN AS

✍ T. C. CHEN; R. S. STINSON 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 345 KB

Evaluation of Objective Methods of Measu

✍ LINDA MAY BELE; HELEN H. PALMER; ALVIN A. KLOSE; THEODQRE F. IRMITER 📂 Article 📅 1966 🏛 Institute of Food Technologists 🌐 English ⚖ 1002 KB

Ability of physico-chemical measure-ment

✍ Sylvie Combes; Catherine Larzul; Nathalie Jehl; Laurent Cauquil; Béatrice Gabina 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 172 KB

Relative Emulsifying Activity of Bovine

✍ ZAHURUL HAQUE; JOHN E. KINSELLA 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 833 KB

Comparison of the fracture toughness of

✍ P. Lemaitre; R. Piller 📂 Article 📅 1988 🏛 Springer 🌐 English ⚖ 307 KB

Textural properties of raw Atlantic salm

✍ Jonsson; Sigurgisladottir; Hafsteinsson; Kristbergsson 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 207 KB