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Creator: Wang, Shuefung
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Subject: Poultry--Processing
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Electronic Theses & Dissertations
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Theses
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English
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In Copyright
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Subject
Gelation
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Hydrogen-ion concentration
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Meat--Thermal properties
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Muscle proteins
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Effect of pH and NaCl on the thermal-physical behavior of chicken breast salt-soluble proteins
Wang, Shuefung
Text (1990)
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