Application of preheated whey protein polymers in low fat beef frankfurters /
by Jin-Shan Shie.

Description

Main Author: Shie, Jin-Shan.
Language(s): English
Published: 2004.
Subjects: Food additives > Food additives / Effect of temperature on > Food additives / Effect of temperature on / Research.
Polymers > Polymers / Mechanical properties.
Milk proteins > Milk proteins / Heating.
Whey > Whey / Heating.
Low-fat foods > Low-fat foods / Mechanical properties.
Frankfurters > Frankfurters / Mechanical properties.
Physical Description: xiii, 208 leaves : illustrations ; 29 cm
Locate a Print Version: Find in a library

Item Link	Original Source
Limited (search only)	Michigan State University

Author: Scottish Universities Summer School in Physics (60th : 2005 : St. Andrews, Scotland)
Published: 2009

Author: Kolloquium über Spätantike und Frühmittelalterliche Skulptur (2nd : d 1970 : c Heidelberg, Germany)
Published: 2003