APPLICATION OF SDS‐ACRYLAMIDE GEL ELECTROPHORESIS FOR DETERMINATION OF THE MAXIMUM TEMPERATURE TO WHICH BOVINE MUSCLES HAVE BEEN COOKED
- 1 March 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (2), 428-429
- https://doi.org/10.1111/j.1365-2621.1974.tb02914.x
Abstract
No abstract availableKeywords
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- Field Test to Determine Proper Heat Treatment of Animal SwillJournal of AOAC INTERNATIONAL, 1968
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