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The Relationship Between the Components of Myofibrillar Protein and the Effect of Various Phosphates that Influence the Binding Quality of Sausage

✍ Scribed by TOSHIYUKI FUKAZAWA; YOSHIO HASHIMOTO; TSUTOMU YASUI

Book ID
108795664
Publisher
Institute of Food Technologists
Year
1961
Tongue
English
Weight
489 KB
Volume
26
Category
Article
ISSN
0022-1147

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