Influence of water content on the stability of myoglobin to heat treatment [Food processing].
1976
Hagerdal B. | Martens H.
Bibliographic information
Journal of Food Science
Volume
41
ISSN
0022-1147
Pagination
v.933-937(4)
Language
English
Note
27 ref.; Summary (En).
Type
Journal Article; Summary
Source
Journal-of-Food-Science (USA). (Jul 1976). v. 41(4) p. 933-937.
2012-11-15
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