Aqueous Processing Influences on Composition and Functionality of Mechanically Separated Broiler Meat. | Zendy

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Aqueous Processing Influences on Composition and Functionality of Mechanically Separated Broiler Meat.

Author(s) -

Henri Salman

Publication year - 1995

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31390/gradschool_disstheses.6132

Subject(s) - chemistry , food science , broiler , moisture , aqueous solution , lipid oxidation , sodium , emulsion , chromatography , biochemistry , antioxidant , organic chemistry

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