William Bridges to Food Technology
This is a "connection" page, showing publications William Bridges has written about Food Technology.
Connection Strength
0.036
-
High temperature processing effects on the properties of fowl meat gels. Poult Sci. 1997 May; 76(5):774-9.
Score: 0.036
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.