Some Physical and Chemical Factors Affecting the Emulsifying Capacity of Meat Protein Extracts

By:

Material type: Text

TextPublication details: October 1965Description: 111 In: Food Technology

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		19;10	Available		JA05243

There are no comments on this title.

to post a comment.