A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats
- 1 November 1964
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 29 (6), 774-781
- https://doi.org/10.1111/j.1365-2621.1964.tb00447.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTIONJournal of Biological Chemistry, 1949