Mathematical modelling of thermal gelation of myofibrillar beef proteins and their interaction with selected hydrocolloids

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Lever-Garcia, Carlos Antonio

Date: 1988

Subjects: Beef
Colloids
Gelation
Proteins

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: xii, 156 pages

Permalink: https://doi.org/doi:10.25335/qh53-zw49