FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS. Effect of Concentration and Temperature on Water‐Binding Properties of Model Meat Systems
- 1 May 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (3), 595-602
- https://doi.org/10.1111/j.1365-2621.1975.tb12536.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS.Journal of Food Science, 1975
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