✦ LIBER ✦

The bacteriological quality, fat and collagen content of minced beef at retail level

✍ Scribed by Hudson, W.R.; Roberts, T.A.; Crosland, A.R.; Casey, J.C.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF FAT TRIM ON THE COMPOSITION O

✍ D.K. JONES; J.W. SAVELL; H.R. CROSS 📂 Article 📅 1992 🏛 John Wiley and Sons 🌐 English ⚖ 762 KB

EFFECTS of FAT-SUBSTITUTES, FAT LEVELS a

✍ J. JU; G.S. MITTAL 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 967 KB

DETERMINATION OF THE TOTAL LIPID CONTENT

✍ LINDA S. McCOOK; R.K. MILLER; K.B. HARRIS; J.W. SAVELL 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 504 KB

Emulsion Stability and Sensory Quality o

✍ E.J. MARQUEZ; E.M. AHMED; R.L. WEST; D.D. JOHNSON 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 567 KB

Effect of varying salt and fat levels on

✍ Brian D. Tobin; Maurice G. O'Sullivan; Ruth M. Hamill; Joseph P. Kerry 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 253 KB

BEEF PATTIES: THE EFFECT OF TEXTURED SOY

✍ S. R. DRAKE; L. C. HINNERGARDT; R. A. KLUTER; P. A. PRELL 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 384 KB