✦ LIBER ✦

THERMOPHYSICAL PROPERTIES OF HYDROLYZED BY-PRODUCTS FROM THE MEAT INDUSTRY

✍ Scribed by GABRIELI ALVES DE OLIVEIRA; ÉVERTON FERNANDO ZANOELO

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

By-Products of the Meat-Packing Industry

✍ YOUNG, H. H. 📂 Article 📅 1942 🏛 American Chemical Society 🌐 English ⚖ 469 KB

Microbial aspects of protein recovery fr

✍ Swingler, G.R.; Naylor, P.E.L.; Lawrie, R.A. 📂 Article 📅 1979 🏛 Elsevier Science 🌐 English ⚖ 578 KB

By-products from the U.K. food system 2.

✍ Stephen J Fallows; J Verner Wheelock 📂 Article 📅 1982 🏛 Elsevier Science ⚖ 838 KB

ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYZ

✍ E. FLACZYK; R. AMAROWICZ; J. KORCZAK 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 500 KB

The nutritive value of protein isolates

✍ Swingler, G.R.; Neale, R.J.; Lawrie, R.A. 📂 Article 📅 1978 🏛 Elsevier Science 🌐 English ⚖ 380 KB

Thermophysical Properties of Industrial

✍ Astolfi-Filho, Zailer; Minim, Luis A.; Telis-Romero, Javier; Minim, Valéria P. 📂 Article 📅 2010 🏛 American Chemical Society 🌐 English ⚖ 280 KB