EFFECTS OF CARBOHYDRATE SUBSTITUTION AND PREBLENDING ON THE PROPERTIES OF REDUCED FAT-HIGH MOISTURE BEEF FRANKFURTERS2
- 1 October 1992
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 3 (4), 323-340
- https://doi.org/10.1111/j.1745-4573.1992.tb00485.x
Abstract
No abstract availableKeywords
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