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- W2005017639 abstract "Journal of Food ScienceVolume 37, Issue 1 p. 27-28 EFFECT OF PROTEOLYSIS ON THE EMULSIFICATION CHARACTERISTICS OF BOVINE SKELETAL MUSCLE M. W. DU BOIS, M. W. DU BOIS Dept. of Food Science & Technology, Oregon State University, Corvellis, OR 97331 Hunt-Wesson Foods, Fullerton, CA 92634Search for more papers by this authorA. F. ANGLEMIER, A. F. ANGLEMIER Dept. of Food Science & Technology, Oregon State University, Corvellis, OR 97331Search for more papers by this authorM. W. MONTGOMERY, M. W. MONTGOMERY Dept. of Food Science & Technology, Oregon State University, Corvellis, OR 97331Search for more papers by this authorW. D. DAVIDSON, W. D. DAVIDSON Dept. of Food Science & Technology, Oregon State University, Corvellis, OR 97331 Armour & Co., Oak Brook, IL 60521Search for more papers by this author M. W. DU BOIS, M. W. DU BOIS Dept. of Food Science & Technology, Oregon State University, Corvellis, OR 97331 Hunt-Wesson Foods, Fullerton, CA 92634Search for more papers by this authorA. F. ANGLEMIER, A. F. ANGLEMIER Dept. of Food Science & Technology, Oregon State University, Corvellis, OR 97331Search for more papers by this authorM. W. MONTGOMERY, M. W. MONTGOMERY Dept. of Food Science & Technology, Oregon State University, Corvellis, OR 97331Search for more papers by this authorW. D. DAVIDSON, W. D. DAVIDSON Dept. of Food Science & Technology, Oregon State University, Corvellis, OR 97331 Armour & Co., Oak Brook, IL 60521Search for more papers by this author First published: January 1972 https://doi.org/10.1111/j.1365-2621.1972.tb03376.xCitations: 17 Technical Paper No. 3083, Oregon Agricultural Experiment Station. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article.Citing Literature Volume37, Issue1January 1972Pages 27-28 RelatedInformation" @default.
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- W2005017639 title "EFFECT OF PROTEOLYSIS ON THE EMULSIFICATION CHARACTERISTICS OF BOVINE SKELETAL MUSCLE" @default.
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