✦ LIBER ✦
Thermal Aggregation Properties of Duck Salt-Soluble Proteins at Selected pH Values
✍ Scribed by EMBOLA E. NDI; CLARK J. BREKKE
- Book ID
- 108818525
- Publisher
- Institute of Food Technologists
- Year
- 1992
- Tongue
- English
- Weight
- 737 KB
- Volume
- 57
- Category
- Article
- ISSN
- 0022-1147
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