✦ LIBER ✦

Viscosity and emulsifying ability of fish and chicken muscle protein

✍ Scribed by A. J. BORDERÍAS; F. JIMÉNEZ-COLMENERO; M. TEJADA

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Apparent viscosity of chicken muscle hom

✍ Lesiów, T. 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 49 KB

Factors Affecting the Emulsifying Capaci

✍ HALUK TURGUT; J. D. SINK 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 428 KB

Protein synthesizing activity of chicken

✍ N.K. Sarker 📂 Article 📅 1975 🏛 Elsevier Science 🌐 English ⚖ 623 KB

Emulsion Stability and Water Uptake Abil

✍ J. Ruiz-Carrascal; J. Regenstein 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 247 KB

Extraction and Fractionation of Proteins

✍ A. W. KHAN 📂 Article 📅 1962 🏛 Institute of Food Technologists 🌐 English ⚖ 368 KB

Emulsifying Capacity and Stability of Go

✍ HALUK TURGUT 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 526 KB