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Meat Emulsions
https://meatsci.osu.edu/node/130
the fact that the chloride anion, being larger, would be less hydraded than the sodium cation. The ...
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SECTIONED AND FORMED MEAT PRODUCTS
https://meatsci.osu.edu/node/95
the fact that more crude myosin is extracted from pre-rigor muscle than from post-rigor muscle and ...