Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen
- 1 January 1965
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 30 (1) , 138-143
- https://doi.org/10.1111/j.1365-2621.1965.tb00277.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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