Author： Cofrades S. Banon S. Carballo J. Jimenez Colmenero F.
Publisher： Elsevier
ISSN： 0308-8146
Source： Food Chemistry, Vol.80, Iss.2, 2003-02, pp. : 241-247
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Access to resources
Recommend
By Akhilesh Kumar Verma Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) Ludhiana Punjab IndiaGuru Angad Dev Veterinary and Animal Sciences University (GADVASU) Ludhiana Punjab India PathakVikasDepartment of Livestock Products Technology College of Veterinary Science and Animal Husbandry Mathura Uttar Pradesh India UmarawPramilaDepartment of Livestock Products Technology College of Veterinary Science and Animal Husbandry Mathura Uttar Pradesh India SinghVeer PalDepartment of Livestock Products Technology College of Veterinary Science and Animal Husbandry Mathura Utter Pradesh India
Nutrition & Food Science, Vol. 45, Iss. 5, 2015-09 ,pp. :
By Bertolatti Dean Munyard Steven J. Grubb Warren B. Binns Colin W.
International Journal of Environmental Health Research, Vol. 11, Iss. 3, 2001-09 ,pp. :
Gelation properties of salt soluble meat protein and soluble wheat protein mixtures
Food Hydrocolloids, Vol. 17, Iss. 2, 2003-03 ,pp. :
Proximate and heavy metal composition in chicken meat and tissues
By Demirbas A.
Food Chemistry, Vol. 67, Iss. 1, 1999-10 ,pp. :