✦ LIBER ✦
The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 °C
✍ Scribed by N.P. Brunton; J.G. Lyng; L. Zhang; J.C. Jacquier
- Book ID
- 116736655
- Publisher
- Elsevier Science
- Year
- 2006
- Tongue
- English
- Weight
- 263 KB
- Volume
- 72
- Category
- Article
- ISSN
- 0309-1740
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