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- [1] INFLUENCE OF PROCESSING TIME AND TEMPERATURE IN THE CUTTER ON THE WATER BINDING-CAPACITY OF THE MEAT IN BRUHWURST[J]. FLEISCHWIRTSCHAFT, 1983, 63 (05): : 915 - 916PUOLANNE, ERUUSUNEN, MKUKKONEN, E
- [2] INFLUENCE OF PROCESSING TIME AND TEMPERATURE IN THE CUTTER ON THE WATER BINDING-CAPACITY OF THE MEAT IN BRUHWURST[J]. FLEISCHWIRTSCHAFT, 1985, 65 (03): : 343 - 344PUOLANNE, ERUUSUNEN, MKUKKONEN, E
- [3] INFLUENCE OF CORE TEMPERATURE AT THE END OF COOKING ON THE WATER BINDING-CAPACITY OF THE MEAT IN BRUHWURST[J]. FLEISCHWIRTSCHAFT, 1983, 63 (09): : 1495 - 1496PUOLANNE, EKUKKONEN, E
- [4] EFFECT OF ADDING SALT ON THE WATER BINDING-CAPACITY OF MEAT IN BRUHWURST MADE TO VARIOUS RECIPES[J]. FLEISCHWIRTSCHAFT, 1983, 63 (02): : 238 - 239PUOLANNE, ERUUSUNEN, M
- [6] EFFECTS OF HEATING ON WATER BINDING-CAPACITY OF MEAT OF DIFFERENT CHARACTERISTICS[J]. ERNAHRUNGS-UMSCHAU, 1987, 34 (10): : 343 - 347SEUSS, IHONIKEL, KO
- [7] COMPARISON OF DIFFERENT METHODS FOR DETERMINING THE WATER BINDING-CAPACITY OF PORK .1. CHANGES IN THE WATER BINDING-CAPACITY RESULTING FROM THE TIME OF MEASUREMENT AND MEASURING POINT[J]. ARCHIV FUR TIERZUCHT-ARCHIVES OF ANIMAL BREEDING, 1978, 21 (06): : 399 - 407GROSSE, FOTTO, E
- [8] CONTROL OF WATER BINDING-CAPACITY OF WHEY PROTEIN[J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1972, : 28 - &BERLIN, EANDERSON, BAKLIMAN, PGPALLANSC.MJ
- [9] WATER BINDING-CAPACITY OF MIXTURES OF LENS CRYSTALLINS[J]. EXPERIMENTAL EYE RESEARCH, 1992, 55 (03) : 387 - 391WANG, HBETTELHEIM, FA
- [10] ISOLATION OF FIBROBLAST SUBPOPULATIONS WITH DIFFERENT BINDING-CAPACITY FOR CLQ[J]. JOURNAL OF DENTAL RESEARCH, 1983, 62 : 192 - 192BORDIN, SPAGE, RC