Influence of coagulating bath composition on the texture of fibres spun from blood plasma
- 31 July 1977
- journal article
- Published by Elsevier in Meat Science
- Vol. 1 (3) , 161-167
- https://doi.org/10.1016/0309-1740(77)90033-x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Utilization of edible protein from meat industry by‐products and wasteInternational Journal of Food Science & Technology, 1975
- Utilization of edible protein from meat industry by‐products and wasteInternational Journal of Food Science & Technology, 1974
- SPINNING OF ZEINJournal of Food Science, 1974