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Evaluation of soybean protein isolates and concentrates as meat additives to provide a basis for increasing utilization of soybeans — ReaderExpo

Evaluation of soybean protein isolates and concentrates as meat additives to provide a basis for increasing utilization of soybeans

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Evaluation of soybean protein isolates and concentrates as meat additives to provide a basis for increasing utilization of soybeans

by Antoni Rutkowski

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Protein researchFood additivesSoybeanResearch

Keep the story going

Chemical and enzymological studies of cytochrome C

Jane Huei Jeng Tsai

Peptides released by the action of elastase on elastin

Susan Ann Jackson

Aspects of the primary structure of a Bence-Jones protein

Nancy May Hogg

Response of liver proteins to dietary and physiological stress in the rat

Margaret Carol Cheney

Seed protein improvement in cereals and grain legumes

International Symposium on Seed Protein Improvement in Cereals and Grain Legumes (1978 Neuherberg, Austria)