RATE OF HEATING AS IT AFFECTS THE SOLUBILIZATION OF BEEF MUSCLE COLLAGEN
- 1 January 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (1), 18-21
- https://doi.org/10.1111/j.1365-2621.1974.tb00978.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Dielectric Properties of Proteins I. Dielectric RelaxationPublished by Elsevier ,1969