The effects of tumbling and sodium tripolyphosphate on the proteins of döner. [electronic resource]
Producer: 20110926Description: 154-9 p. digitalISSN:- 1873-4138
- Animals
- Cattle
- Cooking
- Electrophoresis, Polyacrylamide Gel
- Fats -- analysis
- Food Handling -- methods
- Food Preservatives -- pharmacology
- Hydrogen-Ion Concentration
- Meat Products
- Middle East
- Muscle Proteins -- analysis
- Myofibrils -- chemistry
- Polyphosphates -- pharmacology
- Sarcoplasmic Reticulum -- chemistry
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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