Rheological properties of comminuted meat batters and the relationship to constituent interactions
- 1 December 1984
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 19 (6), 719-724
- https://doi.org/10.1111/j.1365-2621.1984.tb01891.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- ON THE RHEOLOGY OF MINCED MEATJournal of Texture Studies, 1975
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