RELATIONSHIP BETWEEN COMPOSITION, STABILITY AND RHEOLOGICAL PROPERTIES OF RAW COMMINUTED MEAT BATTERS
- 1 May 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (3), 725-727
- https://doi.org/10.1111/j.1365-2621.1977.tb12588.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- RELATIONSHIP BETWEEN CHOPPING TEMPERATURES AND FAT AND WATER BINDING IN COMMINUTED MEAT BATTERSJournal of Food Science, 1975
- ADVANCES IN SAUSAGE MEAT RHEOLOGYJournal of Texture Studies, 1974