CONNECTIVE TISSUE PROFILES OF VARIOUS RAW SAUSAGE MATERIALS
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3) , 918-919
- https://doi.org/10.1111/j.1365-2621.1979.tb08536.x
Abstract
No abstract availableKeywords
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- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964
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- The determination of hydroxyproline in tissue and protein samples containing small proportions of this imino acidArchives of Biochemistry and Biophysics, 1961