Heating rate effects on high-fat and low-fat frankfurters with a high content of added water
- 1 September 1997
- journal article
- Published by Elsevier in Meat Science
- Vol. 47 (1-2), 105-114
- https://doi.org/10.1016/s0309-1740(97)00042-9
Abstract
No abstract availableKeywords
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