Moisture, sodium, chloride, and hydrogen ion mobility during cooking of frankfurter emulsion

Moisture, sodium, chloride, and hydrogen ion mobility during cooking of frankfurter emulsion

Bibliographic Details
Main Author:	Mittal, Gauri Shankar
Language:	English
Published:	The Ohio State University / OhioLINK 1979
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1195575880

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