Effect of Storage Conditions on Some Physicochemical Properties in Experimental Sausage Prepared from Fibrils^a

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1 July 1961

journal article
Published by Wiley in Journal of Food Science

Vol. 26 (4) , 331-336
https://doi.org/10.1111/j.1365-2621.1961.tb00368.x

Abstract

No abstract available

This publication has 2 references indexed in Scilit:

Effect of Some Proteins on the Binding Quality of an Experimental Sausage^a
Journal of Food Science, 1961
[94] Myosin adenosinetriphosphatase
Published by Elsevier ,1955