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The Effect of Microorganisms on the Emulsifying Capacity and Extract Release Volume of Fresh Porcine Tissues by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: January 1968
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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Emulsifying Capacities and Emulsion Stability of Dilute Meat Slurries form Various Meat Trimmings by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: April 1968
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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