EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT‐BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS
- 1 March 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (2), 227-230
- https://doi.org/10.1111/j.1365-2621.1975.tb02168.x
Abstract
No abstract availableKeywords
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