✦ LIBER ✦

The effect of conditioning on the strength of perimysial connective tissue dissected from cooked meat

✍ Scribed by Lewis, Graham J.; Purslow, Peter P.; Rice, Anne E.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The effect of cooking temperature on mec

✍ Mette Christensen; Peter P. Purslow; Lone M. Larsen 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 182 KB

Connective tissue differences in the str

✍ Lewis, Graham J.; Purslow, Peter P. 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 571 KB

The Effect of Binding Ingredients on the

✍ Johnson, P.L.; Stanley, D.W. 📂 Article 📅 1988 🏛 Elsevier ⚖ 277 KB

Mutagenicity of cooked foods. Effect of

✍ N. Muraoka; Y. Ohno; R. Ohashi; K. Fujii; M. Kato; S. Hisaoka 📂 Article 📅 1987 🏛 Elsevier Science 🌐 English ⚖ 86 KB

EFFECT OF WASHING ON THE AMINO ACID COMP

✍ JOZEF SYNOWIECKI; DOUGLAS HALL; FEREIDOON SHAHIDI 📂 Article 📅 1992 🏛 John Wiley and Sons 🌐 English ⚖ 304 KB

The effects of particle size, connective

✍ Jacek Kijowski; R. Ian Richardson 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 402 KB