Protein Hydrolysates for Reducing Water Activity in Meat Products
- 1 September 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (5), 1156-1161
- https://doi.org/10.1111/j.1365-2621.1986.tb13072.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- MICROBIOLOGY OF MEAT AND MEAT PRODUCTS IN HIGH- AND INTERMEDIATE-MOISTURE RANGESPublished by Elsevier ,1981
- DEBITTERING OF SKIM MILK HYDROLYSATES BY ADSORPTION FOR INTO INTO ACIDIC BEVERAGESJournal of Food Science, 1980
- Influence of Dietary Glycerol on the Serum Lipoproteins of Rats Fed a Fat-Free DietJournal of Nutrition, 1977