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Works (44)
Updated: April 4th, 2024 20:52
2016 journal article
Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters
MEAT SCIENCE, 111, 67–77.
author keywords: Fat stabilization; Water holding capacity; Fracture; Microstructure
MeSH headings : Adsorption; Animals; Capillary Action; Chickens; Cooking; Dietary Fats / analysis; Dietary Proteins / analysis; Dietary Proteins / chemistry; Emulsions; Food Handling; Food Quality; Gels; Hydrophobic and Hydrophilic Interactions; Meat Products / analysis; Microscopy, Confocal; Microscopy, Electron, Scanning; Microscopy, Electron, Transmission; Models, Chemical; Muscle Proteins / analysis; Muscle Proteins / chemistry; Muscle Proteins / ultrastructure; Particle Size; Porosity; Water / analysis; Whey Proteins / analysis; Whey Proteins / chemistry
TL;DR:
Current paradigm of understanding regarding the mechanism of fat/water-holding in comminuted meat products is changed: gel capillarity (gel structure), not fat emulsifying ability of protein, is the likely determining factor.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2016 journal article
Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters
FOOD RESEARCH INTERNATIONAL, 81, 108–113.
author keywords: Comminuted meat products; Microwave heating; Fracture; Water holding capacity; Cook loss
manuscript.elsevier.com (publisher PDF)
Source: Web Of Science
Added: August 6, 2018
2015 journal article
Combined use of variable pressure scanning electron microscopy and confocal laser scanning microscopy best reveal microstructure of comminuted meat gels
LWT-FOOD SCIENCE AND TECHNOLOGY, 62(2), 1027–1033.
author keywords: Variable pressure scanning electron microscopy; Confocal laser scanning microscopy; Conventional scanning electron microscopy; Comminuted meat gels; Microstructure
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2015 journal article
High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi
JOURNAL OF FOOD ENGINEERING, 146, 23–27.
author keywords: High pressure; Setting; Heat-induced gelation; Threadfin bream; Surimi
Source: Web Of Science
Added: August 6, 2018
2014 journal article
Mechanism of meat tenderization by sous vide cooking
Meat Science, 96(1), 457.
Source: Crossref
Added: February 24, 2020
2014 journal article
Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi
JOURNAL OF FOOD ENGINEERING, 131, 154–160.
author keywords: High pressure; Transglutaminase; Setting; Heat-induced gelation; Alaska pollock; Surimi
Source: Web Of Science
Added: August 6, 2018
2013 journal article
Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels
JOURNAL OF FOOD SCIENCE, 78(2), C145–C151.
author keywords: acrylamide; capillary; gel properties; pore size; water holding
MeSH headings : Acrylic Resins / chemistry; Animals; Avian Proteins / chemistry; Chickens; Food Handling; Food Quality; Food Safety; Gels / chemistry; Hot Temperature; Hydrophobic and Hydrophilic Interactions; Meat / analysis; Microscopy, Electron, Scanning; Pressure; Water / metabolism
Source: Web Of Science
Added: August 6, 2018
2013 journal article
Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties
JOURNAL OF FOOD SCIENCE, 78(7), C971–C977.
author keywords: gelation; isothermal heating; myofibrillar protein; species; viscoelasticity
MeSH headings : Animals; Chickens; Endpoint Determination; Fish Proteins / chemistry; Food Handling / methods; Gadiformes; Gels / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Meat; Myofibrils / chemistry; Myosins / chemistry; Rheology
TL;DR:
Heating rate had no effect on fracture properties of fish gels but slow heating did yield somewhat stronger, but not more deformable, chicken gels, and the common practice of reporting small-strain rheological parameters measured at the endpoint temperature was shown to be misleading.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions
JOURNAL OF FOOD SCIENCE, 77(2), C149–C155.
author keywords: fish; meat; myosin; proteolysis; texture
MeSH headings : Animals; Calpain / metabolism; Cathepsins / metabolism; Electrophoresis, Polyacrylamide Gel / methods; Food Handling / methods; Hot Temperature; Hydrogen-Ion Concentration; Muscle, Skeletal / metabolism; Proteolysis; Seafood; Tuna
TL;DR:
The kinetic data presented here can be used to optimize processing conditions for skipjack tuna canning to minimize textural degradation and optimize quality.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation
JOURNAL OF FOOD SCIENCE, 77(2), E60–E67.
author keywords: egg white; heating rate; micro-phase separation; pH; whey protein isolate
MeSH headings : Egg Proteins / chemistry; Food Handling / methods; Gels / chemistry; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Temperature; Water / chemistry; Whey Proteins
TL;DR:
Gel formation and physical properties of globular protein gels can be explained by micro-phase separation and heating rates that are too rapid require additional holding time at the end-point temperature to allow for full network development.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Protein Gels as Affecting Water-Holding Properties
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 60(40), 10111–10117.
author keywords: Water holding; heating rate; water mobility; gels; pore size
MeSH headings : Animals; Chickens; Cooking / methods; Gadiformes; Gels / chemistry; Hot Temperature; Microscopy, Electron, Scanning; Muscle Proteins / chemistry; Muscle Proteins / ultrastructure; Myofibrils / chemistry; Water / analysis
TL;DR:
Water-holding properties of pastes prepared from refined myofibrils of chicken breast versus Alaska pollock and whether such properties were related to gel matrix structure parameters and water mobility were investigated did not confirm the industrial experience that pastes of meat from homeotherms benefit from slower cooking.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 20(2), 117–128.
author keywords: gels; marination; phosphate; salt
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Diffusion of Active Proteins into Fish Meat To Minimize Proteolytic Degradation
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(9), 5300–5307.
author keywords: Protease inhibitor diffusion; fish skeletal muscle; confocal microscopy; fluorescence recovery after photobleaching; FRAP
MeSH headings : Diffusion; Fish Proteins / metabolism; Fluorescence; Hydrolysis; Microscopy, Confocal
TL;DR:
Low molecular weight protease inhibitors such as cystatin can be effectively diffused into intact fish muscle cells to minimize proteolytic activity and meat softening.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11(4), 820–832.
author keywords: Chicken plasma; Gelation; Kamaboko; Modori; Rheology; Surimi
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma
MEAT SCIENCE, 80(3), 939–943.
author keywords: porcine plasma; MTGase; HHP; gelling properties; acidic conditions
TL;DR:
The effects of treating porcine plasma with microbial tranglutaminase (MTGase) under high hydrostatic pressure (HHP) were studied as a means of improving its gel-forming properties when subsequently heated at pH 5.5, near the pH of meats.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Comparison of Atlantic menhaden gels from surimi processed by acid or alkaline solubilization
FOOD CHEMISTRY, 101(3), 1223–1229.
author keywords: transglutaminase; surimi; acid; alkaline; solubilization; menhaden
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Cysteine proteinase inhibitor from chicken plasma: Fractionation, characterization and autolysis inhibition of fish myofibrillar proteins
FOOD CHEMISTRY, 101(4), 1647–1657.
author keywords: ammonium sulfate; autolysis; chicken plasma; fractionation; polyethylene glycol; cysteine proteinase inhibitor
TL;DR:
The CPI fraction from chicken plasma could be an alternative food grade inhibitor for the surimi industry after addition of PEG, at the level of 200–400 g/l based on the original volume of plasma protein, was more effective to fractionate CPI than was using AS.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (Sardinella gibbosa) surimi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 31(4), 492–516.
TL;DR:
Porcine plasma protein (PPP) and egg white (EW) were more effective in proteolysis prevention than CPP and other protein additives, leading to increased gel-forming ability of sardine surimi.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimi
FOOD HYDROCOLLOIDS, 21(7), 1209–1216.
author keywords: autolysis; chicken plasma; cysteine proteinase inhibitor; gelation; Pacific whiting; surimi
TL;DR:
The effects of cysteine proteinase inhibitor containing fraction (CPI fraction) from chicken plasma on autolysis inhibition and gelling properties of Pacific whiting surimi were investigated and suggested that CPI fraction would be an alternative additive for surimi containing the active cystein proteinase causing the gel weakening.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2007 patent
Thermal gelation of foods and biomaterials using rapid heating
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
2006 journal article
Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega-3 fatty acids
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 86(4), 558–567.
author keywords: omega-3; fatty acids; surimi; lipid stability; natural antioxidants; frozen storage
Source: Web Of Science
Added: August 6, 2018
2006 journal article
Partial purification and characterization of cysteine proteinase inhibitor from chicken plasma
Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 144(4), 544–552.
author keywords: autolysis; chicken plasma; cysteine proteinase inhibitor; purification
MeSH headings : Actomyosin / chemistry; Animals; Blood Proteins / chemistry; Blood Proteins / isolation & purification; Chickens; Chromatography, Affinity; Cysteine Proteinase Inhibitors / chemistry; Cysteine Proteinase Inhibitors / isolation & purification; Fishes; Muscles / chemistry
TL;DR:
A high-molecular-weight cysteine proteinase inhibitor (CPI) was purified from chicken plasma using polyethylene glycol (PEG) fractionation and affinity chromatography on carboxymethyl-papain-Sepharose-4B, and shown to have an apparent molecular mass of 122 kDa.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Crossref
Added: February 24, 2020
2005 journal article
Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins
LWT-FOOD SCIENCE AND TECHNOLOGY, 38(4), 353–362.
author keywords: myosin heavy chain; surimi; setting; cross-linking; chicken plasma
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Fractionation and characterization of cysteine proteinase inhibitor from chicken plasma
JOURNAL OF FOOD BIOCHEMISTRY, 29(5), 486–503.
TL;DR:
The addition of PEG at the level of 400 g/L, on the basis of the original volume of plasma protein, was more effective to fraction- ate CPI than using AS, and effectively isolated the CPI from chicken plasma.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Inhibition of protease in intact fish fillets by soaking in or injection of recombinant soy cystatin or bovine plasma
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(25), 9795–9799.
author keywords: protease inhibitor; arrowtooth flounder; immersion; injection; cystatin; recombinant; bovine plasma protein
MeSH headings : Animals; Blood Proteins / administration & dosage; Cattle; Cystatins / administration & dosage; Cysteine Endopeptidases / metabolism; Cysteine Proteinase Inhibitors / administration & dosage; Flounder; Meat; Recombinant Proteins / administration & dosage; Soybeans / chemistry
TL;DR:
As revealed by SDS-PAGE, the outer portion of fillets soaked with inhibitory solutions was more effectively protected than the inner portion, and differences between the outer and inner portions of the fillets were not evident when inhibitory solution were injected into the fillet.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus)
FOOD HYDROCOLLOIDS, 18(2), 259–270.
author keywords: chicken plasma; surimi; gelation; bigeye snapper
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties
FOOD RESEARCH INTERNATIONAL, 37(2), 156–165.
author keywords: chicken plasma; surimi; proteinase inhibitor; autolysis; myosin heavy chain; modori
TL;DR:
Electrophoretic study revealed that CPP effectively prevented the degradation of myosin heavy chain (MHC) in mince and washed mince incubated at elevated temperature.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Extracellular production of a functional soy cystatin by Bacillus subtilis
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(16), 5052–5056.
author keywords: protease inhibitor; cloning; signal peptide; secretion; surimi
MeSH headings : Bacillus subtilis / genetics; Cloning, Molecular; Cystatins / biosynthesis; Cystatins / genetics; Cystatins / metabolism; Escherichia coli / genetics; Glucose / pharmacology; Recombinant Proteins; Soybeans / chemistry; Soybeans / genetics; Transfection
TL;DR:
A recombinant Bacillus subtilis producing soy cystatin was developed by subcloning with a soy cysteine protease gene cloned in Escherichia coli and two gene fragments of signal peptides from kerA and sacB were introduced and compared for secretion efficiency of Cystatin.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Gelling properties of Atlantic croaker surimi processed by acid or alkaline solubilization
JOURNAL OF FOOD SCIENCE, 69(4), C328–C333.
author keywords: transglutaminase; surimi; acid; alkaline; solubilization
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle
JOURNAL OF FOOD SCIENCE, 69(4), E164–E171.
author keywords: diffusion; vacuum; trout; sorbitol; ATPase
TL;DR:
Initial sorbinal uptake and weight loss were greater at higher sorbitol concentrations, but adequate cryoprotection was achieved by all treatments when diffusion time following immersion was extended sufficiently.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Rapid heating effects on gelation of muscle proteins
Journal of Food Science, 69(7), E308–314.
Source: NC State University Libraries
Added: August 6, 2018
2004 journal article
Stability of omega-3 fatty acids in fortified surimi seafoods during chilled storage
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(26), 7944–7949.
author keywords: omega-3; surimi; lipid stability; chilled storage
MeSH headings : Cold Temperature; Drug Stability; Fatty Acids, Omega-3 / analysis; Fatty Acids, Omega-3 / chemistry; Food Preservation; Food, Fortified / analysis; Humans; Seafood / analysis; Smell; Taste
TL;DR:
Physical, chemical, and sensory properties of cooked surimi seafood gels (crab analogue) fortified with omega-3 fatty acids (FA) were monitored during chilled storage to indicate stability, development of off-flavors, and changes in color and texture.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2002 journal article
Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 26(4), 267–278.
Source: Web Of Science
Added: August 6, 2018
2002 journal article
Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling
JOURNAL OF FOOD SCIENCE, 67(4), 1379–1382.
Contributors: P. Luck n , n, C. Daubert n & P. Kwanyuen n
author keywords: soy isolate; small deformation rheology; Rousse theory; Prolina; frequency sweep
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018
2001 journal article
Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis)
JOURNAL OF FOOD SCIENCE, 66(2), 307–313.
author keywords: thermal; transport; cooking; skipjack; tuna
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Bovine plasma protein functions in surimi gelation compared with cysteine protease inhibitors
JOURNAL OF FOOD SCIENCE, 64(5), 842–846.
author keywords: bovine plasma; surimi; gelation; cysteine protease
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Cryostabilization mechanism of fish muscle proteins by maltodextrins
CRYOBIOLOGY, 38(1), 16–26.
TL;DR:
As the MW of maltodextrins increased the gelling ability of the surimi was increasingly impaired, such that evidence of cryoprotection from gelation data was obscured, and surface tension measurements of Maltodextrin solutions indicated that lower MW maltodeXTrins likely cryoprotsect by a preferential solute exclusion mechanism, similar to sucrose and sorbitol.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase
JOURNAL OF FOOD SCIENCE, 64(4), 704–708.
author keywords: Alaska pollock; surimi; turkey breast; high pressure; transglutaminase
TL;DR:
SDS-PAGE confirmed that myosin crosslinking occurred due to TGase activity during the setting treatment, which had survived prior pressure treatment, thereby enhancing intermolecular cross-link formation and gel strength.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Pressure-induced denaturation of muscle proteins and its prevention by sugars and polyols
JOURNAL OF FOOD SCIENCE, 64(5), 818–822.
author keywords: muscle proteins; protection; denaturation; high pressure; Ca2+-ATPase activity
TL;DR:
Sugars and polyols increased muscle protein stability, and sorbitol was the most effective, but the degree of protection was, however, markedly reduced during pressure-assisted freezing.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Purification and characterization of alkaline proteinase front Atlantic menhaden muscle
JOURNAL OF FOOD SCIENCE, 64(5), 768–771.
author keywords: Atlantic menhaden; alkaline proteinase; gel strength; serine proteinase
TL;DR:
Two alkaline proteinases were isolated and found to be composed of homogeneous subunits, and data suggest that these proteinases are involved in the softening of menhaden surimi gels which occurs during heating at 50 to 70 °C.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Purification and characterization of proteinase from Atlantic menhaden muscle
JOURNAL OF FOOD SCIENCE, 64(5), 772–775.
author keywords: Atlantic menhaden; proteinase; trypsin; serine
TL;DR:
Two proteinases isolated from Atlantic menhaden muscle with molecular weights of 112,000 and 90,500 daltons, respectively had higher activity than A for protein substrates except casein; proteinase B had no caseinolytic activity.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
1998 chapter
High pressure processing effects on fish proteins
In C.-T. H. F. Shahidi & N. Chuyen (Eds.), Process-induced chemical changes in food (Advances in experimental medicine and biology ; v. 434) (Vol. 434, pp. 45–55).
Ed(s): C. F. Shahidi & N. Chuyen
MeSH headings : Animals; Dietary Proteins / metabolism; Endopeptidases / metabolism; Fishes / metabolism; Food Handling / methods; Freezing; Gels; Hydrostatic Pressure; Meat / analysis
TL;DR:
It is shown that pressure-induced surimi gels evidence disulfide bonding as well, and endogenous transglutaminase evidently survives the pressure treatment, and subsequent TGase-mediated setting of Alaska pollock surimi pastes at 25 degrees C results in very strong gels as compared to those prepared without prior pressurization.
(via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018
1997 journal article
Covalent bonding in pressure-induced fish protein gels
JOURNAL OF FOOD SCIENCE, 62(4), 713-+.
author keywords: fish; myosin; transglutaminase; disulfide; crosslink
Source: Web Of Science
Added: August 6, 2018
1986 patent
Method of retarding denaturation of meat products
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
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