The effect of liquid smoke preparations on the functionality of meat proteins

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Low, Chin-Gin

Date: 1992

Subjects: Chickens--Processing
Frankfurters
Proteins
Smoked meat

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: xii, 150 pages

Permalink: https://doi.org/doi:10.25335/zfyw-z718