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6
Year: 2005, Volume: 14/55, No 2 , p. 139–144 ;
3 688
Authors: Milena Szalata, Edward Pospiech, Marion L. Greaser, Andrzej Łyczyński, Bożena Grześ, Beata Mikołajczak
Title: TITIN AND TROPONIN T CHANGES IN RELATION TO TENDERNESS OF MEAT FROM PIGS OF VARIOUS MEATINESS.
Keywords: pork, tenderness, protein degradation, titin, troponin T


7
Year: 2005, Volume: 14/55, No 2 , p. 145–150 ;
3 1273
Authors: Zbigniew Pietrasik, Andrzej Jarmoluk, Phyllis J. Shand
Title: TEXTURAL AND HYDRATION PROPERTIES OF PORK MEAT GELS PROCESSED WITH NON-MUSCLE PROTEINS AND CARRAGEENAN.
Keywords: meat gels, sodium caseinate, soy isolate, blood plasma, carrageenan, texture, water binding


8
Year: 2005, Volume: 14/55, No 2 , p. 151–152 ;
3 699
Authors: I.E. Ezeagu, A.G. Gopal Krishna, S. Khatoon
Title: FATTY ACID COMPOSITION OF OIL FROM THREE MUCUNA BEAN VARIETIES FROM NIGERIA- A SHORT REPORT.
Keywords: fatty acid composition, Mucuna seeds, Nigeria


9
Year: 2005, Volume: 14/55, No 2 , p. 153–158 ;
3 531
Authors: Dariusz Dziki, Janusz Laskowski
Title: EVALUATION OF THE COOKING QUALITY OF SPAGHETTI.
Keywords: pasta, cooking, shear force, shear work


10
Year: 2005, Volume: 14/55, No 2 , p. 159–164 ;
3 695
Authors: Sławomir Pietrzyk, Teresa Fortuna
Title: OXIDATION-INDUCED CHANGES IN THE SURFACE STRUCTURE OF STARCH GRANULES.
Keywords: starch, oxidation and surface structure


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