✦ LIBER ✦

The effect of low- or non-sweet additives on the stability of protein functional properties of frozen cod surimi

✍ Scribed by J. SYCH; C. LACROIX; L. T. ADAMBOUNOU; F. CASTAIGNE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Low and High pH Treatment on t

✍ Kristinsson, Hordur G.; Hultin, Herbert O. 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 126 KB

Effect of fat content on protein fractio

✍ L. Stodolnik; M. Knasiak 📂 Article 📅 1984 🏛 Elsevier Science 🌐 English ⚖ 688 KB

A study of the effects of frozen storage

✍ F. JIMÉNEZ COLMENERO; A. J. BORDERIAS 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 410 KB

Effect of Purification Protocol on the F

✍ Ryan F. Workman; Philip S. Low 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 134 KB

Effect of Polysaccharide Conjugation or

✍ Babiker, El fadil E.; Hiroyuki, Azakami; Matsudomi, Naotoshi; Iwata, Hiroyuki; O 📂 Article 📅 1998 🏛 American Chemical Society 🌐 English ⚖ 119 KB

Effect of Chickpea, Broad Bean, or Isola

✍ Taha M. Rababah; Majdi A. Al-Mahasneh; Khalil I. Ereifej 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 268 KB