The efficiency of the dye binding technique for the determination of the protein content of sausage emulsions

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Seperich, George Joseph

Date: 1972

Subjects: Food--Analysis
Sausages

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: 3, vii, 101, i.e. 102 leaves

Permalink: https://doi.org/doi:10.25335/p4g3-4v71