Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball
- 28 February 1999
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 39 (2), 123-130
- https://doi.org/10.1016/s0260-8774(98)00134-4
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Effects of processing factors on qualities of emulsified meatballJournal of Food Engineering, 1998